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A simple variation on a classic, this celery pesto was born out of a personal goal of reducing waste and using all of any plant that comes to my kitchen bench!

 Makes 1 cup of pesto, enough to coat pasta for 6
Preparation Time: 5 minutes
Cooking Time: NIL


  • 2 cups fresh celery leaves
  • ¼ cup toasted almond flakes
  • ¾ cup parmesan or romano cheese, shredded
  • 2 medium sized garlic cloves
  • 2 teaspoons lemon juice
  • 1/2 cup extra virgin olive oil
  • Sea salt flakes and freshly ground black pepper


  1. Place the celery, almonds, parmesan and garlic into the bowl of a food processor. Whizz about for 20 seconds until everything is finely chopped. Add the lemon juice and whizz again.

  2. Add the olive oil in a thin stready stream while the processor is working until everything is well combined. Season, taste and adjust if necessary.


When making the tree change, another goal of mine was to reduce the amount of household waste that would end up going to landfill. One of the easiest ways to do this is to completely reduce the amount of food waste that goes into our bins. The two main ways I aim to achieve this is by not planning to have leftovers after each meal (unless I know for sure can be “meal prepped” for a couple of days) and to use as much of the plant or protein as possible.

This celery pesto recipe was developed by the simple desire to use those beautiful green leaves on a bunch of celery I had bought to make some stock. I thought about popping them in the food scrap container for the chooks but couldn’t do it as the leaves looked so pretty and smelled so good!

Well, what a revelation! The pesto ended up being jam packed with flavour and one of the most versatile items in my fridge. I used it swirled through pasta, on sandwiches with roast veggies, with a beef souvlaki in a wrap and just dolloped over a simple steak, chimichurri style!

I cannot recommend this recipe enough, and with 5 minutes of effort being all that is needed, it is perfect for those of us who are super busy!

Take care, enjoy!

H xx