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