Bean salad with celery leaf pesto

Time 25 minutes
Yields Serves 6 to 8
Bean salad with celery leaf pesto
(Bob Chamberlin / Los Angeles Times)

Celery leaf pesto


In the bowl of a miniature food processor or the jar of a blender fitted with a metal blade, combine the pine nuts, garlic, salt and half of the olive oil. Add the parsley and pulse until the mixture is finely chopped. Scrape down the sides of the food processor and add the celery leaves, Parmigiano, lemon juice and remaining olive oil, and purée. Add more olive oil if necessary to achieve a loose paste. Don’t mix the pesto any longer than necessary as the blade heats up the garlic and may turn the pesto slightly bitter. Taste for seasoning and add more salt or lemon juice if desired. This makes about 1 cup pesto, which can be refrigerated in an airtight container for up to 2 days. Bring to room temperature before serving.



In a large bowl, combine the beans, about 5 tablespoons pesto, diced celery, 1 tablespoon of the vinegar and one-half teaspoon of the salt, tossing very gently to coat the beans with the seasonings without smashing them. Add more pesto, vinegar or salt to taste. Transfer the beans to a serving dish and sprinkle with the celery leaves.

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