Celery season has come. I love this season. Celery is fresh & crunchy raw, healthy & flavoursome for cooking. It is just a perfect vegetable for me.
My task is how to use up a big bunch of celery while it is still fresh. The crunchy stalk part is easy as celery sticks are my husband’s favourite snack. They are gone so quickly.
Utilising the leaf part is definitely a bigger task. I really hope you are not throwing it out, as the celery leaves are totally edible!
I have previously introduced my celery pasta sauce to utilise celery leaves. Today, I would like to share my new idea – Celery Leaf Chimichurri.
Chimichurri is a sauce used as a condiment for grilled meat in Argentina, Uruguay and Colombia. It is normally made of parsley and oregano. The flavour is pungent with beautiful herbs and garlic while vinegar gives a tanginess. In short, it is a really yummy sauce.
My idea is substituting celery leaves for parsley.
Celery leaves have their own unique fragrance, however, the unique fragrance does not stand out in this sauce. It plays more like a supporting act to enhance and put all of the other ingredients’ flavour together. For this reason, I think this celery leaf chimichurri goes better with lighter meat such as chicken and pork, as well as roasted or grilled vegetables, rather than red meat.
This Celery Chimichurri can be kept for about a week in the fridge. I would recommend making it in advance for an hour or so before serving, in order for the chimichurri to improve in flavour.
In this recipe, I use a pestle and mortar, however if you have a food processor, please feel free to use it.
Next time when you purchase a big bunch of celery, please do not waste the celery leaves and give my celery chimichurri a go. Hope you like it 🙂
- 3 cloves of Garlic – peeled
- 1 Chili – chopped
- 1/4 Teaspoon of Sea Salt
- 2 Cups of Leaf Part of Celery (about 3 stalks) – finely chopped
- 1 Teaspoon of Dried Oregano
- 3 Teaspoons of Apple Cider Vinegar
- 2 Teaspoons of Extra Virgin Olive Oil
- A pinch of Black Pepper
- Pound garlic and chili in a pestle and mortar with sea salt.
- Add celery leaves and bash to a paste – this can be done in a food processor if you have one.
- Add dried oregano, apple cider vinegar, olive oil and black pepper. Combine them all. Taste it and season if it is necessary.