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!

Instructions:

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.