Not Into Celery Juice? Here's Another Way To Get Your Fix 

mbg Contributor By Caroline Muggia
mbg Contributor
Caroline Muggia is a writer, environmental advocate, and registered yoga teacher (E-RYT) with a B.A. in Environmental Studies & Psychology from Middlebury College.

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Recently celery and especially celery juice has been getting a lot of attention for health benefits such as better circulation and digestion, glowing skin, lower blood pressure, and less bloating. While this may sound like a no-brainer, many are averse to the taste of celery juice. Well, the good thing is, there are other delicious ways to get your celery on.

Danielle Majeika, founder of the vegetarian blog The Perpetual Season, author of the new cookbook The Vegetable Gardener's Cookbook, and farmer in South Dakota, says, "The flux of seasons has been my greatest romance," and it looks like we're in luck because celery is in season. Majeika loves eating based on the seasons because you can always look forward to new ingredients to harvest and plate.

Her celery leaf pesto packs in superfood benefits with ingredients like celery, garlic (anti-inflammatory and packed with antioxidants), and extra-virgin olive oil (promotes radiant skin). With celery's new celer-brity status, it's worth giving it a second chance.

Celery Leaf Pesto

Serves 4


  • 1 cup (40 g) packed flat-leaf parsley leaves
  • 1 cup (40 g) packed celery leaves
  • 1 cup (120 g) dry-roasted pistachios
  • ¾ cup (180 ml) extra-virgin olive oil
  • ¼ cup (25 g) finely grated Parmesan cheese
  • 3 cloves garlic
  • 1 teaspoon lemon zest
  • Kosher salt and black pepper, to taste


  1. Process the parsley, celery leaves, pistachios, olive oil, Parmesan cheese, garlic, and lemon zest in a food processor until smooth.
  2. Season to taste with salt and pepper.
Based on excerpts from The Vegetable Gardener's Cookbook by Danielle Majeika with the permission of Page Street Publishing Co. Copyright © 2019.

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