1.Make tarragon pesto. Blend or process ingredients until smooth, season to taste.
2.Cut celery into 8cm (3¼-inch) pieces, cut pieces lengthways into matchstick-sized pieces.
3.Cook pear on heated oiled barbecue (or grill or grill pan) until browned lightly both sides.
4.Place celery and pear in large bowl with capsicum, celery leaves, nuts and ¼ cup of the tarragon pesto, toss gently to combine, season to taste.
5.Serve salad drizzled with remaining pesto.
Use the yellow and lighter green leaves from the heart of the celery.Note