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Add a photoServings: 1
Ingredients
- 1 lrg Cucumber,preferably hothouse
- 3 lrg Garlic cloves,minced
- 1 Tbsp. Pine nuts
- 15 lrg Basil leaves,chopped
- 1/4 tsp Salt
- 1 x Ripe avocado,pitted & peeled
- 1 tsp Fresh lemon juice Sliced black olives Pimento strips for garnish
Directions
- If you have a warm-house cucumber, simply wash & dry it. If you do not, 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 possibly tsp., 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. Throw away seeds.
- Crush the garlic. Pulverize the pine nuts in a blender, mini-food processor, or possibly 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 in the lemon juice and garlic-pine nut paste and mix well.
- Fill the channels proportionately 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 pcs, and serve.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 358g | |
| Calories 288 | |
| Calories from Fat 220 | 76% |
| Total Fat 24.74g | 31% |
| Saturated Fat 3.24g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 595mg | 25% |
| Potassium 997mg | 28% |
| Total Carbs 17.43g | 5% |
| Dietary Fiber 10.9g | 36% |
| Sugars 4.09g | 3% |
| Protein 4.99g | 8% |
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