Herb Stems and Celery Leaf Pesto

Herb Stems and Celery Leaf Pesto

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  • Makes: 10 servings
  • Total Time 15 mins
  • Serving Size: 2 Tbsp. each
  • Carb Grams Per Serving: 2


  • 1/4 cup pine nuts
  • 1 1/2 cups chopped fresh basil stems and leaves
  • 1/2 cup chopped celery tops and leaves
  • 1/4 cup chopped fresh parsley stems and leaves
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup plain fat-free Greek yogurt
  • 1 tablespoon white balsamic vinegar
  • 2 cloves garlic, peeled
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons olive oil


  1. Heat an 8-inch skillet over medium. Add pine nuts; cook and stir 2 to 3 minutes or until golden.* Remove from skillet; cool.
  2. In a food processor combine nuts and the next nine ingredients (through pepper). Cover and process until finely chopped, scraping bowl as needed. Add oil. Cover and process until combined.


  • * Test Kitchen Tip Nuts can burn easily. Keep a close eye on them while toasting.


  • Test Kitchen Tip Do not use basil stems that are woody since they will not puree well. Some leaves are needed for this pesto, but use your wilted leaves that are on their last leg!


  • Pesto Pasta To use with pasta, stir enough water into the pesto to reach desired consistency. For each serving, combine 1/2 cup hot cooked whole grain pasta and 2 Tbsp. pesto.
  • Pesto Pasta Nutrition analysis per serving: 183 calories, 7 g protein, 21 g carbohydrate, 8 g total fat (1 g sat. fat) 2 mg cholesterol, 2 g fiber, 2 g total sugar, 10% Vitamin A, 6% Vitamin C, 114 mg sodium, 5% calcium, 11% iron Exchanges: 1.5 starch, 1.5 fat Carb Choice: 1.5

Nutrition Facts Per Serving:

Servings Per Recipe: 10
PER SERVING: 78 cal., 7 g total fat (1 g sat. fat), 2 mg chol., 102 mg sodium, 2 g carb. (1 g sugars), 2 g pro.

Diabetic Exchanges

Fat (d.e): 1.5;