All three of the following pestos work wonderfully when stirred through penne pasta. Simply blitz the ingredients together and season according to taste. Recipes can also be upscaled for large groups of people. Optional: add more nuts for a thicker paste.
CELERY LEAF PESTO
Approximately 20 minutes
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5 handfuls of celery leaves
½ cup roasted hazelnuts; chopped (or crushed almonds)
1 clove garlic
1 lemon; juiced
1 cup grated parmesan cheese
1 cup olive oil
ARTICHOKE AND WALNUT PESTO
Approximately 20 minutes
330 g jarred artichokes (including the oil)
1 clove garlic
1 lemon; juiced
1 cup parmigiana
½ cup walnuts; ground
Salt and pepper to taste
CAPSICUM AND ALMOND PESTO
Approximately 20 minutes
300 g jarred grilled peppers (capsicums); drained
1 clove garlic
1 lemon; juiced
1 cup parmigiana
1 cup olive oil
½ cup almonds; chopped
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