Ingredients Serves 7
150g of fresh celery leaves
50g of extra virgin olive oil
50 g of organic sunflower seeds
30 grams of organic soy milk
100gr bean sprouts
Whole sea salt
100g of cherry tomatoes (to decorate)
Celery leaves are often discarded and that is a pity, because they are nutritious and flavourful.
This variation on classic pesto it’s a creative and versatile idea to use them!
Boil the water for the pasta and in the meantime wash the celery leaves.
Blend the celery leaves into a tight, tall container with extra virgin olive oil, sunflower seeds, soy milk, a pinch of salt.
Meanwhile drain the pasta and stir-fry with the freshly made pesto. And other seeds of sunflowers and bean sprouts.
This seasoning is also suitable for cold pasta.
Garnish with fresh tomatoes.