Linguine with Celery Leaf-Basil Pesto and Celery Gremolata

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4 to 6

What You Need

½ cup chopped Dandy® Celery leaves (or, celery leaves plus enough finely chopped

celery to equal ½ cup)

½ cup chopped basil

1/2 cup chopped flat-leaf parsley

2 cloves garlic

½ cup pine nuts, toasted

½ cup grated parmesan cheese

½ teaspoon kosher salt, or to taste

¼ teaspoon fresh ground pepper, or to taste

1 cup extra virgin olive oil

Celery Gremolata:

1-1/2 tablespoons extra virgin olive oil

1 clove garlic, minced

1/2 cup coarse breadcrumbs

1/2 cup finely chopped Dandy® Celery

2 tablespoons finely chopped flat-leaf parsley

1/2 teaspoon lemon zest

1 tablespoon grated Parmesan cheese

2 tablespoons pine nuts, toasted

1/4 teaspoon kosher salt, or to taste

1/8 teaspoon fresh ground pepper, or to taste

1 pound linguine noodles, cooked and drained

Garnish: fresh parsley, basil or celery leaves (optional)

Make It

1. Combine celery leaves, basil, parsley, garlic, pine nuts, parmesan

cheese, salt, and pepper in the bowl of a food processor.

2. Process until coarsely chopped. Slowly stream in the olive oil

and continue processing until mixture is smooth.

Celery Gremolata:

1. Heat olive oil in a large skillet over medium heat.  Add garlic and

the breadcrumbs to the pan. Cook until breadcrumbs are golden brown and toasted.

2. Remove from heat.  While still warm, combine breadcrumbs with

celery, parsley, lemon zest, parmesan cheese, pine nuts, salt and pepper in a

large bowl, toss to combine.

3. Combine prepared linguini and pesto in a large bowl, toss to coat.

Divide pasta among individual serving plates and top with the gremolata.

Garnish as desired.

Recipe by Julie Beckwith – Ultimate Celery Champion Finalist