Celery Boats with Gruyère Pesto
- 1/3 cup olive oil
- 2 tablespoons white-wine vinegar
- ½ cup packed fresh basil leaves
- 3 tablespoons pine nuts
- ½ pound Gruyère
- 1 bunch of celery, separated into ribs, washed well, trimmed, and strings discarded
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. Put the celery boats in a bowl of ice and cold water and chill them, covered, until ready to assemble the hors d'oeuvres. Cut 6 o...