Sautéed Spring Greens with Celery Leaf Pesto
Servings: 2 people
Ingredients
- 1 bunch asparagus, woody ends snapped off & sliced lengthways
- 1 zucchini, sliced into rounds (halved if they're big)
- 1 clove garlic, sliced
- 1 tbsp olive oil
- sea salt and black pepper to taste
Celery Leaf Pesto
- 2 cups celery leaves
- 1/2 cup Italian parsley leaves
- 1/2 cup raw cashews
- 1/2 cup parmesan cheese, freshly grated
- 200 mL olive oil
- sea salt and black pepper to taste
Instructions
- Heat olive oil in a medium frypan and add sliced garlic. Cook for a few minutes until the garlic turns golden.
- Add the sliced asparagus and zucchini and a pinch of salt. Cook for about 5 minutes until the zucchini starts to brown and the asparagus is a bright green.
- Stir in a dollop of pesto, sprinkle with a few roasted cashews and serve immediately.
Celery Leaf Pesto
- Place the leaves, garlic and 150 mL of the olive oil in a large bowl and blitz briefly with a handheld blender.
- Add the cheese and cashews and blitz again. Season to taste. Add the remaining olive oil for a smoother pesto.
- Store in a jar in the fridge for up to a week.