Linguine with Celery Leaf-Basil Pesto and Celery Gremolata

Ingredients

• ½ cup chopped Dandy® Celery leaves (or, celery leaves plus enough finely chopped celery to equal ½ cup)
• ½ cup chopped basil
• 1/2 cup chopped flat-leaf parsley
• 2 cloves garlic
• ½ cup pine nuts, toasted
• ½ cup grated parmesan cheese
• ½ teaspoon kosher salt, or to taste
• ¼ teaspoon fresh ground pepper, or to taste
• 1 cup extra virgin olive oil
• 1-1/2 tablespoons extra virgin olive oil
• 1 clove garlic, minced
• 1/2 cup coarse breadcrumbs
• 1/2 cup finely chopped Dandy® Celery
• 2 tablespoons finely chopped flat-leaf parsley
• 1/2 teaspoon lemon zest
• 1 tablespoon grated Parmesan cheese
• 2 tablespoons pine nuts, toasted
• 1/4 teaspoon kosher salt, or to taste
• 1/8 teaspoon fresh ground pepper, or to taste
• 1 pound linguine noodles, cooked and drained
• Garnish: fresh parsley, basil or celery leaves (optional)