Celeriac leaf pesto

Ingredients for 6 servings:

• 1 large celeriac, fresh leaves
• 100 almond flakes
• 1 garlic clove(s)
• 1 small tomato(s)
• 2 tbsp olive oil
• 1 tbsp raisins
• 10 capers
• salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

simple, vegetarian

Remove the leaves from the stem, wash, and dry thoroughly. Place the leaves in a blender or the narrow container of a hand blender. Lightly toast the almond slivers in a pan. Soak the raisins in water for 5 minutes. Add the almond slivers, garlic, raisins, capers, and olive oil to the leaves and puree everything. Add salt and pepper. Remove the skin from the tomato and scoop out the seeds. Finely chop the flesh and fold it in at the end. Transfer the pesto to a glass jar and cover with olive oil. It will keep in the refrigerator for up to a week. Tastes great on bread, with celery soup, or with pasta.