less stringy.
sweeter flavour.

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Celerette Pesto

A delicious spread, dip or addition to almost any meal, yum!


  • ½ a clove garlic
  • picked and washed leaves of 1 full head of celerette
  • 1 handful of pine nuts
  • 1 good handful of freshly grated Parmesan cheese
  • extra virgin olive oil
  • 1 lemon , optional


Peel the garlic, then pound in a pestle and mortar with a pinch of sea salt.

Pick, roughly chop and add the celerette leaves, then grind to a paste (or pulse in a food processor).

Add the pine nuts (very lightly toast first, if you like) to the mixture and grind further, then stir in half the Parmesan.

Drizzle in some oil – you need just enough to bind the sauce and get it to a thick “sauce” consistency.

Add most of the remaining cheese, then season with salt and black pepper. Have a taste, and keep adding a bit more cheese or oil until you are happy with the taste and consistency.

Add a squeeze of lemon juice at the end for some zesty acidity, if you like, but it’s not essential.

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Cambridge, Tasmania 7101
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