Pasta with Celery Pesto

17/11/2023

I can suggest a recipe for pasta with a celery pesto that will bring freshness and a touch of originality to your dish. Celery is an underrated ingredient when it comes to making pesto, but it can offer a delicate and slightly spicy flavor.

Ingredients

320 g of pasta of your choice (penne, spaghetti, fusilli work well)
1 bunch of celery (about 5 or 6 stalks)
30 g pine nuts (or almonds if you prefer)
1 garlic clove (optional)
40 g grated Parmesan or Pecorino
A few basil leaves (to give the pesto a more traditional touch)
Extra virgin olive oil to taste
Salt and pepper to taste
A pinch of chili flakes (optional)

Preparation

Clean and thoroughly wash the celery stalks. Cut them into pieces.
In a pan, lightly toast the pine nuts (or almonds) over medium heat until golden, taking care not to burn them.
In the food processor, add the celery, toasted pine nuts, basil, garlic (if using), grated cheese, a pinch of salt, pepper, and, if you like, a pinch of chili flakes.
Blend everything, gradually adding the extra virgin olive oil until you reach a smooth cream of the desired consistency – add the oil gradually to control the pesto’s thickness.
Taste and adjust salt and pepper if necessary.
Cook the pasta in plenty of salted water, following the package instructions for al dente texture.
Drain the pasta, reserving a little of the cooking water.
Transfer the pasta to a large bowl, add the celery pesto and mix well, adding a bit of the reserved cooking water if needed to make the sauce creamier and help it coat the pasta better.
Plate and, if desired, garnish with a few fresh basil leaves or an extra sprinkle of cheese.

Fun Fact

Celery has historically been used in Italy mainly in broths and soffritti, but its use in pesto is a modern and creative variation. Remember that celery has a high water content, so the pesto may turn out a little more liquid than usual.

Here’s a recipe to reinvent pesto pasta in a different and surprising way! Enjoy your meal!