Celeriac Noodles & Pesto

Ingredients

1 to 2 garlic cloves

1 tablespoon raw sunflower seeds or chopped nut of your choice (10 g)

1/4 to 1/2 cup grated Parmigiano-Reggiano cheese (45 to 22 g)

1 bunch parsley, mostly just the leaves

1/4 cup extra virgin olive oil, plus more as desired (60 ml)

1 bulb of celery root (celeriac)

Directions

1. In a food processor, blend seeds/nuts, garlic and cheese until finely chopped.

2. Add the parsley and pulse a few times. With the blade running, drizzle in the olive oil. If desired, add more than 1/4 cup olive oil until the pesto has the consistency you want. Add salt to taste.

3. Bring a pot of salted water to a boil.

4. Use a paring knife to carefully slice the skin and knobs off the celeriac root.

5. Cut the peeled root into several long slices that are roughly 1/2-inch wide. (13 mm)

6. (Exposed celeriac turns brown quickly. If not cooking immediately, immerse the slices in water and lemon juice)

7. Use a vegetable peeler to peel thin “noodles” (about 4 inches/10 cm long) off the top of the longest edge of the slices.

8. Boil the celeriac noodles for 2 to 3 minutes until tender.

9. Drain. Immediately toss with pesto or another type of sauce.

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