Celery Boats with Gruyère Pesto

Ingredients

  • 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...

View full recipe at SpringPad

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