Roasted Macadamia-Celery Pesto And Peppered Cream Cheese Tartine

• Pesto
• 4 cups loosely packed celery leaves and roughly chopped stalks that the leaves are attached to
• 1 cup roasted Macadamia nuts
• 1 cup grated Parmigiano-Reggiano cheese
• 3 cloves of garlic, roughly chopped
• 1 teaspoon kosher salt
• 1/2 cup extra virgin olive oil
• 1 tablespoon lemon zest
• Cream Cheese
• 12 ounces whipped cream cheese
• 1 tablespoon coarsely ground black pepper

1. Except for your olive oil and Parmesan cheese, place all ingredients in your food processor.
2. While the food processor is running, slowly drizzle in your olive oil taking care to scrape down the sides of the bowl so everything is blended together.
3. Add your Parmesan cheese and pulse about three times until the cheese is blended with the mixture. rnrnSet aside and prepare your peppered cream cheese.
4. In a medium sized bowl mix together your cream cheese, black pepper and a pinch of salt (to taste). Mix well.
5. On toasted bread of your choice, spread your cream cheese and then spread the pesto on top.rnrnGarnish with a generous pinch of chopped Macadamia nuts, drizzle of olive oil and crunchy, flaky sea salt.

pesto, celery, nuts, cheese, garlic, kosher salt, extra virgin olive oil, lemon zest, cream cheese, cream cheese, ground black pepper

Taken from food52.com/recipes/16524-roasted-macadamia-celery-pesto-and-peppered-cream-cheese-tartine (may not work)