This recipe is an improvisation and I got a great vegetable pâté – very fresh, quick to prepare, perfect for slices of bread, as garnish … use it like any other type of pesto.
265 g celery hearts – I use canned; the weight is for the drained content. I guess you can use raw stalks (I still have not used).
1 handful of raw almonds
2 tbsps pine nuts
2 medium-sized green peppers (Sivri, could be chilly)
140 g dried red tomatoes, marinated in olive oil (drained)
vinegar to taste
1 small garlic head
olive oil to taste (from a jar with dried tomatoes) – this is optional
I do not put any salt, because the celery stalks (hearts) I buy are salted. If you use raw – add salt to taste.
All ingredients are blended in a blender/chopper to a homogeneous mixture.