Brown Rice Celery Salad with Celery Leaf Pesto Recipe
Brown Rice Celery Salad with Celery Leaf Pesto Recipe
Did you know that you can use celery leaves as you would parsley in your cooking, as a garnish or in salads? Try it out in this Celery Leaf Pesto Recipe.
Servings
2-3
Prep time
Cook time
Recipe
Ingredients
- Celery Leaf Pesto
- 2 cups celery leaves
- 1 cup parsley leaves
- 2 cloves garlic, peeled & roughly chopped
- ¼ tsp sea salt
- ¼ cup cashews, pinenuts or almonds
- ¼–½ cup extra-virgin olive oil
- ¼ cup grated parmesan cheese
-
- 1 cup uncooked brown rice
- ½ cup hazelnuts
- 2 tbsp celery leaf pesto (recipe above)
- 2 stalks celery, sliced
- Large handful crumbled feta
- Small handful parsley leaves
- ¼ tsp sea salt, more to taste
Method
- For pesto, add leaves, garlic and salt to mortar and use pestle to crush for a few mins. Add cashews and roughly crush into mix.
- When happy with consistency, stir through oil and cheese, taste and add salt to taste if necessary.
- Alternatively, use blender for this process, however I like the chunky, textured result you get from using a mortar and pestle.
- For salad, cook brown rice according to absorption method.
- Meanwhile, lightly toast hazelnuts in low oven for a few mins, until just starting to take colour and become fragrant. Once cool, roughly chop.
- Combine all salad ingredients, mixing well, taste and add a little olive oil if necessary.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
