4 cups lightly packed fresh celery leaves
2 cloves garlic, peeled
½ cup finely grated parmesan
¼ cup toasted unsalted cashews
2 teaspoons lemon juice
⅓ cup light extra virgin olive oil
Wash and dry celery leaves well.
Add celery leaves, garlic, Parmesan and toasted cashews to the bowl of a food processor and blend on low until finely chopped.
With the processor still on low, start drizzling in the olive oil in a slow steady stream.
If not using it straight away, Store in the fridge in a preserve jar with a layer of oil on top for up to 4-5 days.
Recipe from Sugar, salt, magic