Ingredients:
A V B Gf
- 1 oz. of fresh celery leaves
- 1 oz. of spinach leaves
- 2 Tbsp. of macadamia nuts
- 6 Tablespoons of olive oil
- 1 oz. of pecorino cheese
Wash the celery leaves and the spinach. Start by putting in the blender first the macadamia nuts and the olive oil. Blend on low and slowly increase the speed. Add the celery and the spinach leaves a few at a time and, if the ingredients don’t blend well, add one or two tablespoons of water. Add the pecorino cheese and blend for a few more seconds. The result should be a smooth, light-green sauce.
Pesto keeps in the refrigerator for about 4-5 days. It freezes very well in ice trays: pour a tablespoon in each square and freeze. When pesto is frozen, remove from the ice tray and transfer to a Ziplock bag. It thaws at room temperature in about 10 minutes. This pesto is very good as a sauce for pasta. In this case, a tablespoon of hot water should be added to it to make it smoother. Use 1 frozen cube of pesto every 60 grams (2 ounces) of dry uncooked pasta.