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5 from 1 vote

Apple Celery And Coriander Pesto

Prep Time10 mins
Total Time10 mins
Course: condiments
Author: Karon Grieve


  • 2 tbsp chopped walnuts
  • 1 red skinned eating apple
  • 2 sticks celery
  • 2 tbsp chopped coriander
  • Salt and pepper
  • Olive oil


  • Toast the walnuts in a dry pan for just a couple of minutes until they release that gorgeous nutty aroma. Don't get side-tracked when you do this as these little beauties can catch very quickly and go from toasty tastiness to burnt offerings within seconds!
  • Core the apple but don't peel it as the little flecks of red skin look pretty and the skin is full of vitamins too.
  • Chop the celery and toss this into a food processor along with the apple and the coriander leaves.
  • Season with salt and pepper and whizz that processor till you get a lovely bright green paste.
  • Drizzle in the olive oil a little at a time until you get the consistancy you prefer. If I were mixing this with pasta I would add more oil for a looser sauce, when serving with a sandwich I add less oil for a firmer sauce that won't drip everywhere.
  • Spoon your pesto into a small jar with a lid and top with a little more oil to seal and stop the herbs oxidising and darkening in colour. Store in the fridge for up to a week.