Celery Boats With Gruyere Pesto
Serves: 4
Citlalli Gibson
1 January 1970
Based on User reviews:
53
Spice
48
Sweetness
53
Sourness
37
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
Directions:
1
With a small knife trim a strip down the length of the rounded side of each celery rib to form a flat bottom and cut the ribs on the diagonal into 1 1/2-inch boats
2
Put the celery boats in a bowl of ice and cold water and chill them, covered, until ready to assemble the hors d'oeuvres
3
Cut 6 ounces of the Gruyere into 1-inch-julienne strips and grate fine the remaining 2 ounces
4
In a food processor or blender combine the grated Gruyere and the pine nuts and blend the mixture until it is minced fine
5
Add the basil and the vinegar and blend the mixture until it is a paste
6
With the motor running add the oil in a stream and blend the pesto until it is emulsified
7
In a bowl toss the julienned Gruyere with the pesto and fill the celery boats, drained and patted dry, with the mixture
8
The hors d'oeuvres may be made up to 1 day in advance and kept covered and chilled
9
Serve the hors d'oeuvres at room temperature