Cucumber Filled with Avocado Pesto
Categories: Vegan | Wagner | AppetizersServes: 1 Servings
Ingredients:
- 1 lg Cucumber;preferably hothouse
- 3 lg Garlic cloves;chopped
- 1 tb Pine nuts
- 15 lg Basil leaves;minced
- 1/4 ts Salt
- 1 Ripe avocado;pitted & peeled
- 1 ts Fresh lemon juice
- Sliced black olives
- Pimento strips for garnish
Instructions:
If you have a hot-house cucumber, simply wash & dry it. If you don't,
remove strips of peel, lengthwise, leaving thin strips of peel in place.
The cucumber will look white with thin green stripes. Cut the cucumber in
half, lengthwise. With an apple corer or teaspoon, remove the seeds by
cutting a channel in the cucumber lengthwise down the center of both
halves, three quarters of an inch wide and equally deep. Discard seeds.
Crush the garlic. Pulverize the pine nuts in a blender, mini-food
processor, or motar and pestle. In a small bowl, mix the garlic, pine
nuts, basil leaves, and salt.
Mash the avocado with a fork and pass through a sieve to pur e. Add the
lemon juice and garlic-pine nut paste and mix well.
Fill the channels evenly with the pesto. Garnish with olive slices and a
single line of pimentos running down the center of each channel.
Chill, cut into 1/3-inch pieces, and serve.
From The High Road To Health page 45 Formatted to MM by J.Duckett1 (Kat)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
Previous: Cucumber Dressing (Mock Tzaziki) | Next: Cucumber Filling #1