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1
Combine the pine nuts, garlic, salt, and half of the olive oil in the bowl of a food processor fitted with a metal blade or the jar of a blender.
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2
Add the parsley and pulse until it is finely chopped.
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3
Turn off the machine and scrape down the sides of the bowl with a rubber spatula.
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4
Add the celery leaves, the Parmigiano-Reggiano, and the remaining olive oil and puree, stopping as soon as the ingredients form a homogenous paste, and adding more olive oil if necessary to obtain a loose, spoonable pesto.
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5
(You want to stop the machine as soon as you achieve the desired consistency, as the blade will heat the garlic and give it a bitter flavor.
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6
Also, overprocessing the pesto will incorporate too much air, making the pesto fluffy and too smooth.
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7
I like to see some flecks of herbs in my pesto.)
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8
Turn the pesto out into a bowl and stir in the lemon juice.
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9
Taste for seasoning and add more salt or lemon juice if desired.
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10
Use the pesto or transfer it to an airtight container and refrigerate for up to two daysany longer and it will lose its pretty green color and vibrant flavor.
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11
Bring the pesto to room temperature, stir to recombine the ingredients, and taste again for seasoning before serving.
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12
To prepare the salad, combine the celery, scallions, celery leaves, chervil, tarragon, parsley, basil, and chives in a large bowl.
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13
Season with salt and toss to combine.
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14
Drizzle the salad with the vinaigrette and toss gently to coat it with the dressing.
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15
Taste for seasoning and add more vinaigrette or salt, if desired.
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16
Pile the salad in the center of four salad plates or four large soup plates, dividing it evenly.
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17
Drizzle about 1 teaspoon of vinaigrette around each salad.
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18
If you are using burrata, cut it into four equal segments.
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19
Nestle one segment of burrata or pile the stracciatella, dividing it evenly, in the center of each salad.
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20
Use the back of a spoon to create a shallow crater in the center of each serving of burrata or stracciatella, spoon 1 tablespoon of the pesto into each crater, and serve.
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21
Sauvignon (Friuli)
