Celery Leaf Pesto

It’s been a banner season for celery, and member Emily Peckham has been making and loving this following simple recipe!

All the leaves from a bunch of celery (approx 3 cups packed)
1/2 cup walnuts, toasted
2-3 cloves garlic (either raw, or toasted unpeeled with walnuts and then peeled)
1T lemon juice
1/3-1/2 cup olive oil

Put the following in the food processor and zip till smooth, then pack in jars and freeze or eat with crackers & cheese!