Cucumber filled with avocado pesto

 
                     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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