Darnell Lamont Walker leading Rituals Writing Workshop
Celery Leaf Pesto
Category:
Food

With this recipe the classic pesto goes through a transformative experience, moving away from the traditional basil version and finding a way to use the often-overlooked leaves of celery which many discard. At its heart pesto is a simple combination: part leaves, part nuts or seed, a little garlic and cheese, then the whole thing is bound together with an acid (here we use lemon juice) and olive oil. Understanding this breakdown opens your ability to transform anything from our garden (or yours) into wonderful variations on pesto.

For instance, substituting the celery leaves for chard or kale can produce wonderful new creations. Switching the pine nuts for cashews will bring about a sweeter flavor. The pesto potential becomes endless. Pesto can be used in more ways than just a topping for pasta, try this as a glaze for grilling meats or even lovely on a slice of toast. If using with pasta consider tossing with bowtie pasta, a handful of your favorite olives, some toasted walnuts and a sprinkling of grated parmesan.

Ingredients

  • 3 cups celery leaves
  • ½ cup flat Italian parsley
  • 2 garlic cloves
  • Zest and juice of one lemon
  • ½ cup toasted pine nuts
  • ¼ cup fine grated Parmesan (for a vegan version substitute nutritional yeast)
  • ½ cup extra virgin olive oil



Instructions

  1. Place the celery leaves, parsley and garlic in a food processor and pulse until roughly chopped and broken down.
  2. Add the pine nuts, lemon juice, cheese and process once more until you get a more paste-like consistency.
  3. Now add the olive oil in a steady stream while processing, continue until you get a creamy consistency reminiscent of a salad dressing.
  4. When at desired consistency, taste and season with sea salt and cracked black pepper to your liking.
  5. Transfer finished pesto to a container and store for up to five days or use right away.

“Remembering to be as self compassionate as I can and praying to the divine that we're all a part of.” 
–Aaron

“Prayer, reading, meditation, walking.”
–Karen
“Erratically — which is an ongoing stream of practice to find peace.”
–Charles
“Try on a daily basis to be kind to myself and to realize that making mistakes is a part of the human condition. Learning from our mistakes is a journey. But it starts with compassion and caring. First for oneself.”
–Steve

“Physically: aerobic exercise, volleyball, ice hockey, cycling, sailing. Emotionally: unfortunately I have to work to ‘not care’ about people or situations which may end painfully. Along the lines of ‘attachment is the source of suffering’, so best to avoid it or limit its scope. Sad though because it could also be the source of great joy. Is it worth the risk?“
–Rainer

“It's time for my heart to be nurtured on one level yet contained on another. To go easy on me and to allow my feelings to be validated, not judged harshly. On the other hand, to let the heart rule with equanimity and not lead the mind and body around like a master.”
–Suzanne

“I spend time thinking of everything I am grateful for, and I try to develop my ability to express compassion for myself and others without reservation. I take time to do the things I need to do to keep myself healthy and happy. This includes taking experiential workshops, fostering relationships, and participating within groups which have a similar interest to become a more compassionate and fulfilled being.“
–Peter

“Self-forgiveness for my own judgments. And oh yeah, coming to Esalen.”
–David B.

“Hmm, this is a tough one! I guess I take care of my heart through fostering relationships with people I feel connected to. Spending quality time with them (whether we're on the phone, through messages/letters, on Zoom, or in-person). Being there for them, listening to them, sharing what's going on with me, my struggles and my successes... like we do in the Esalen weekly Friends of Esalen Zoom sessions!”
–Lori

“I remind myself in many ways of the fact that " Love is all there is!" LOVE is the prize and this one precious life is the stage we get to learn our lessons. I get out into nature, hike, camp, river kayak, fly fish, garden, I create, I dance (not enough!), and I remain grateful for each day, each breath, each moment. Being in the moment, awake, and remembering the gift of life and my feeling of gratitude for all of creation.”
–Steven
“My physical heart by limiting stress and eating a heart-healthy diet. My emotional heart by staying in love with the world and by knowing that all disappointment and loss will pass.“
–David Z.


Today, September 29, is World Heart Day. Strike up a conversation with your own heart and as you feel comfortable, encourage others to do the same. As part of our own transformations and self-care, we sometimes ask for others to illuminate and enliven our hearts or speak our love language.

What if we could do this for ourselves too, even if just for today… or to start a heart practice, forever?



About

Esalen Team

Celery Leaf Pesto

About

Esalen Team

Darnell Lamont Walker leading Rituals Writing Workshop
Category:
Food

With this recipe the classic pesto goes through a transformative experience, moving away from the traditional basil version and finding a way to use the often-overlooked leaves of celery which many discard. At its heart pesto is a simple combination: part leaves, part nuts or seed, a little garlic and cheese, then the whole thing is bound together with an acid (here we use lemon juice) and olive oil. Understanding this breakdown opens your ability to transform anything from our garden (or yours) into wonderful variations on pesto.

For instance, substituting the celery leaves for chard or kale can produce wonderful new creations. Switching the pine nuts for cashews will bring about a sweeter flavor. The pesto potential becomes endless. Pesto can be used in more ways than just a topping for pasta, try this as a glaze for grilling meats or even lovely on a slice of toast. If using with pasta consider tossing with bowtie pasta, a handful of your favorite olives, some toasted walnuts and a sprinkling of grated parmesan.

Ingredients

  • 3 cups celery leaves
  • ½ cup flat Italian parsley
  • 2 garlic cloves
  • Zest and juice of one lemon
  • ½ cup toasted pine nuts
  • ¼ cup fine grated Parmesan (for a vegan version substitute nutritional yeast)
  • ½ cup extra virgin olive oil



Instructions

  1. Place the celery leaves, parsley and garlic in a food processor and pulse until roughly chopped and broken down.
  2. Add the pine nuts, lemon juice, cheese and process once more until you get a more paste-like consistency.
  3. Now add the olive oil in a steady stream while processing, continue until you get a creamy consistency reminiscent of a salad dressing.
  4. When at desired consistency, taste and season with sea salt and cracked black pepper to your liking.
  5. Transfer finished pesto to a container and store for up to five days or use right away.

“Remembering to be as self compassionate as I can and praying to the divine that we're all a part of.” 
–Aaron

“Prayer, reading, meditation, walking.”
–Karen
“Erratically — which is an ongoing stream of practice to find peace.”
–Charles
“Try on a daily basis to be kind to myself and to realize that making mistakes is a part of the human condition. Learning from our mistakes is a journey. But it starts with compassion and caring. First for oneself.”
–Steve

“Physically: aerobic exercise, volleyball, ice hockey, cycling, sailing. Emotionally: unfortunately I have to work to ‘not care’ about people or situations which may end painfully. Along the lines of ‘attachment is the source of suffering’, so best to avoid it or limit its scope. Sad though because it could also be the source of great joy. Is it worth the risk?“
–Rainer

“It's time for my heart to be nurtured on one level yet contained on another. To go easy on me and to allow my feelings to be validated, not judged harshly. On the other hand, to let the heart rule with equanimity and not lead the mind and body around like a master.”
–Suzanne

“I spend time thinking of everything I am grateful for, and I try to develop my ability to express compassion for myself and others without reservation. I take time to do the things I need to do to keep myself healthy and happy. This includes taking experiential workshops, fostering relationships, and participating within groups which have a similar interest to become a more compassionate and fulfilled being.“
–Peter

“Self-forgiveness for my own judgments. And oh yeah, coming to Esalen.”
–David B.

“Hmm, this is a tough one! I guess I take care of my heart through fostering relationships with people I feel connected to. Spending quality time with them (whether we're on the phone, through messages/letters, on Zoom, or in-person). Being there for them, listening to them, sharing what's going on with me, my struggles and my successes... like we do in the Esalen weekly Friends of Esalen Zoom sessions!”
–Lori

“I remind myself in many ways of the fact that " Love is all there is!" LOVE is the prize and this one precious life is the stage we get to learn our lessons. I get out into nature, hike, camp, river kayak, fly fish, garden, I create, I dance (not enough!), and I remain grateful for each day, each breath, each moment. Being in the moment, awake, and remembering the gift of life and my feeling of gratitude for all of creation.”
–Steven
“My physical heart by limiting stress and eating a heart-healthy diet. My emotional heart by staying in love with the world and by knowing that all disappointment and loss will pass.“
–David Z.


Today, September 29, is World Heart Day. Strike up a conversation with your own heart and as you feel comfortable, encourage others to do the same. As part of our own transformations and self-care, we sometimes ask for others to illuminate and enliven our hearts or speak our love language.

What if we could do this for ourselves too, even if just for today… or to start a heart practice, forever?



About

Esalen Team

Darnell Lamont Walker leading Rituals Writing Workshop
Celery Leaf Pesto
Category:
Food

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About

Esalen Team

Celery Leaf Pesto

About

Esalen Team

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