Cucumber Filled With Avocado Pesto

* Exported from MasterCook *

CUCUMBER FILLED WITH AVOCADO PESTO

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetarian Wagner
Appetizers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 t Fresh lemon juice
Sliced black olives
Pimento strips for garnish

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)



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