Celery Pesto Recipe
INSPIRED BY KOREA
Celery has been cultivated since ancient times. The oldest cultivated form of celery is leaf celery, which traces its roots to East Asia. Common uses of celery in the East Asian region of Korea include salads and kimchi, a popular fermented ethnic food.
Celery gained popularity in the late 19th century when methods for growing the vegetable improved. At the same time, celery became available at moderate prices.
SAVE FOR LATER
Makes 1 1/4 cups
1/2 cup shelled peanuts
2 cups chopped celery (or 3 stalks)
1/4 cup chopped scallion (or 1 stalk)
2 garlic cloves, peeled
1 hard-boiled egg, peeled
1 tablespoon sesame oil
Combine all of the ingredients in a food processor. Blend until the desired consistency forms.
If using a mortar and pestle, crush the peanuts until a fine crumb forms. Add the celery, scallion, and garlic, and mash until smooth. Mix in the remaining ingredients. Mash until the desired consistency forms.
Store pesto in an airtight container or jar in the refrigerator for up to one week. Use throughout the week in the next two recipes. Pesto can last in an airtight container in the freezer for up to six months.
Korean Egg Roll
Egg rolls in Korean cuisine are much different from Chinese egg rolls. The Korean egg roll is literally egg cooked in a thin layer, like a crêpe, and then rolled. It’s also similar to an omelet in that it’s flavored with various mix-ins.
In Korea, millet has been an important ancient grain since about 3500 B.C. While rice is Korea’s most common grain, many Korean rice dishes mix in millet. Millet is also eaten as a breakfast porridge.