Recipes from a Vegan Gluten-Free Kitchen

Celery Pesto

Vegan Celery Pesto


Recently I went on holiday to Fuerteventura where a couple of veggie/vegan cafes had celery pesto on the menu. After having it with pasta, I worked out it was celery leaves and parsley. It’s quite different to your standard basil so I wanted to try and recreate it. It feels quite summery somehow (maybe because there was sunshine in Fuerteventura!).

I thought this recipe was a good way to use up celery leaves too, although Florence, my guinea pig, wouldn’t be too pleased with this. Anyway, stir this through pasta or blob onto pizza.


Celery pesto

March 25, 2018
: 2
: Easy


  • 1 cup loosely packed celery leaves
  • 1 cup loosely packed parsley leaves (I used curly)
  • ¼ cup walnuts
  • ¼ cup nutritional yeast flakes
  • ½ teaspoon sea salt
  • 6 tablespoons extra virgin olive oil
  • 2 cloves of garlic
  • Step 1 Add all ingredients to a food processor.
  • Step 2 Blitz until combined.
  • Step 3 Transfer to an air tight container and keep in the fridge.

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