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