Hanging head in shame. I use TJs and think it’s just fine. I divide it into two 8oz hunks and freeze til ready to use.
Celery leaf does have a lot of flavor. I got a bunch at the Brentwood farmers market that seems like it was half celery leaf so I puréed it with lemon juice, olive oil, and some lemon eucalyptus marmalade I had laying around. Lol I feel like I should be doing something fancy with it!
A lot of flavor - it’s quite interesting for an unusual pesto which can be used quite broadly, e.g. fish, meat
Celery leaf is kind of like a celery-flavored herb. A bit delicate compared with the stalks. Be careful not to burn it.