Celery Boats With Gruyère Pesto
Serves: 5
Meagan Lindgren
1 January 1970
Based on User reviews:
43
Spice
53
Sweetness
58
Sourness
42
mins
Prep time (avg)
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 Gruyère into 1-inch julienne strips and grate fine the remaining 2 ounces
4
In a food processor or blender combine the grated Gruyère and the pine nuts and blend the mixture unitl it is a paste
5
With the motor running add the oil in a stream and blend the pesto until it is emulsified
6
In a bowl toss the julienne Gruyère with the pesto and fill the celery boats, drained and patted dry, with the mixture
7
The hors d'oeuvres may be made up to 1 day in advance and kept covered and chilled
8
Serve the hors d'oeuvres at room temperature
9
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
10
Put the celery boats in a bowl of ice and cold water and chill them, covered, until ready to assemble the hors d'oeuvres
11
Cut 6 ounces of the Gruyère into 1-inch julienne strips and grate fine the remaining 2 ounces
12
In a food processor or blender combine the grated Gruyère and the pine nuts and blend the mixture unitl it is a paste
13
With the motor running add the oil in a stream and blend the pesto until it is emulsified
14
In a bowl toss the julienne Gruyère with the pesto and fill the celery boats, drained and patted dry, with the mixture
15
The hors d'oeuvres may be made up to 1 day in advance and kept covered and chilled
16
Serve the hors d'oeuvres at room temperature