Ingredients

Method

• 4 sticks celery, chopped
• 200 g dried butter beans, soaked overnight
• a handful celery leaves, chopped
For the celery pesto:
• salt, to taste
• 2 cloves garlic, chopped
• 100 g Parmesan, grated
• 8 anchovies
• ¼ cup olive oil
• ½ cup Woolworths freshly squeezed lemon juice
• 30 g parsley, chopped
• 1 green chilli, chopped
• 4 sticks celery, chopped
• a handful celery leaves, chopped
• salt, to taste

Method

Ingredients

1. Cook the butter beans until soft. Blend the pesto ingredients together until chunky.

2. Toss with the warm beans, celery and celery leaves. Season to taste.

Cook's note: You can cheat by using the canned beans of your choice.

Find more Italian recipes here.

Photographs: Jan Ras
Food assistant: Bianca Strydom