Celery Pesto

For the celery pesto take only the light inner stalks of celery, the outer stalks can be saved for other uses. This leaves about 250 g, wash them and cut into pieces with the leaves.

Peel the garlic and chop it coarsely. Grate the Parmesan cheese and then chop all the ingredients in batches in a blitz chopper. Add the olive oil and pine nuts and also blend finely.

Season with salt and serve in a bowl as a garnish.

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