Brown Rice Celery Salad with Celery Leaf Pesto Recipe

Brown Rice Celery Salad with Celery Leaf Pesto Recipe

This is a celery celebration! I love celery leaf pesto and find it a wonderful way to use the abundant leaves of this lovely lanky vegetable. You can also use celery leaves as you would parsley in your cooking, as a garnish or in salads, etc.

Serves: 2–3

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Brown Rice Celery Salad with Celery Leaf Pesto Recipe

By: Meg Thompson

Did you know that you can use celery leaves as you would parsley in your cooking, as a garnish or in salads? Try it out in this Celery Leaf Pesto Recipe.


Servings

2-3

Prep time

Cook time

Recipe


Ingredients

  • Celery Leaf Pesto
  • 2 cups celery leaves
  • 1 cup parsley leaves
  • 2 cloves garlic, peeled & roughly chopped
  • ¼ tsp sea salt
  • ¼ cup cashews, pinenuts or almonds
  • ¼–½ cup extra-virgin olive oil
  • ¼ cup grated parmesan cheese

  • 1 cup uncooked brown rice
  • ½ cup hazelnuts
  • 2 tbsp celery leaf pesto (recipe above)
  • 2 stalks celery, sliced
  • Large handful crumbled feta
  • Small handful parsley leaves
  • ¼ tsp sea salt, more to taste

Method


  • For pesto, add leaves, garlic and salt to mortar and use pestle to crush for a few mins. Add cashews and roughly crush into mix.
  • When happy with consistency, stir through oil and cheese, taste and add salt to taste if necessary.
  • Alternatively, use blender for this process, however I like the chunky, textured result you get from using a mortar and pestle.
  • For salad, cook brown rice according to absorption method.
  • Meanwhile, lightly toast hazelnuts in low oven for a few mins, until just starting to take colour and become fragrant. Once cool, roughly chop.
  • Combine all salad ingredients, mixing well, taste and add a little olive oil if necessary.

  

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Meg Thompson

Meg Thompson

Meg Thompson is a practising naturopath, cook, mother, writer and passionate wholefood enthusiast based in Melbourne. Meg’s interest in health, food and the role of food as medicine has shaped her career and lifestyle. Following an early career in psychology and education, she completed studies in naturopathy, nutrition and herbal medicine and now runs a successful clinical practice. Meg works from a philosophy that food is much more than something to fill our bellies, but a source of nourishment, deliciousness, education, ritual and celebration, best shared with those we love.

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