Celery bites with strawberry-top pesto

Celery bites with strawberry-top pesto

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  • Makes 20
  • Easy
  • Dairy free Meat-free Pescatarian
  • 20 minutes
  • 5 minutes
  • Catherine Marshall Jono’s Wave Chenin Blanc 2016


  • 1 bunch celery, cut into bite-sized pieces
  • 120 g flour
  • 3 free-range eggs, beaten
  • 120 g Panko crumbs
  • Vegetable oil, for deep-frying
  • Sea salt, to taste
  • For the strawberry-top pesto:
  • 12 strawberry tops
  • 100 g sunflower seeds
  • 1⁄2 red-birds eye chilli, chopped
  • 4 T parsley
  • 1 T mint
  • 1⁄2 cup olive oil
  • 1 lemon, juiced

Cooking Instructions

Dust the celery in flour, then dip into the egg, then into the panko crumbs. Heat the oil in a saucepan over a medium to high heat and deep-fry the celery until golden. Drain on kitchen paper and season with salt.

To make the pesto, blend all the ingredients until chunky. Serve with the celery bites.

Cook's note: Don’t chuck the cut-off ends of strawberries – they’re a great way to bulk up a pesto. And celery happens to be a very budget-conscious veggie that’s beyond delicious as a snack to serve with drinks.

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Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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