Chicken and Jicama Salad with Celery Pesto - SippitySup

Ingredients

• 1 tablespoon toasted pine nuts
• 1 clove garlic (peeled and chopped)
• 1/8 teaspoon kosher salt
• ½ cup extra-virgin olive oil (plus more if needed)
• ¼ ounce flat-leaf parsley
• 2 ounces celery leaves (light green leaves are best, divided)
• 1–2 tablespoons grated Parmigiano-Reggiano
• 1 pound cooked chicken breast (about ounces, cut into 3/4‑inch dice)
• 1 pound fresh jicama (cut into 3/4‑inch dice)
• 3 stalks celery (cut into ¼‑inch slices on an extreme bias)
• 4 scallions (cut into ¼‑inch slices on an extreme bias, both white and green parts)
• 8 ounces burrata (optional)
• 3–4 fresh sprigs tarragon (leaves only)
• whole lettuce leaves (for serving, optional)