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Ingredientes
- 1 bn Celery separated into ribs, washed well, trimmed, strings discarded
- 1/2 lb Gruyere
- 3 Tbsp. Pine nuts
- 1/2 c. Fresh basil leaves - (packed)
- 2 Tbsp. White-wine vinegar
- 1/3 c. Extra virgin olive oil
Direcciones
- With a small knife trim a strip down the length of the rounded side of each celery rib to create a flat bottom and cut the ribs on the diagonal into 1 1/2-inch boats. Put the celery boats in a bowl of ice and cool water and refrigeratethem, covered, till ready to assemble the hors d'oeuvres.
- Cut 6 ounces of the Gruyere into 1-inch-julienne strips and grate fine the remaining 2 ounces. In a food processor or possibly blender combine the grated Gruyere and the pine nuts and blend the mix till it is chopped fine. Add in the basil and the vinegar and blend the mix till it is a paste. With the motor running add in the oil in a stream and blend the pesto till it is emulsified.
- In a bowl toss the julienned Gruyere with the pesto and fill the celery boats, liquid removed and patted dry, with the mix. The hors d'oeuvres may be made up to 1 day in advance and kept covered and chilled. Serve the hors d'oeuvres at room temperature.
- This recipe yields about 50 hors d'oeuvres.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 37g | |
| Recipe makes 12 servings | |
| Calories 144 | |
| Calories from Fat 116 | 81% |
| Total Fat 13.24g | 17% |
| Saturated Fat 4.49g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 21mg | 7% |
| Sodium 70mg | 3% |
| Potassium 47mg | 1% |
| Total Carbs 0.53g | 0% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.27g | 0% |
| Protein 5.93g | 9% |
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