Ingredients Jump to Instructions ↓

  1. 1 oz 28g Cucumber - preferably hothouse (large)

  2. 3 oz 85g Garlic cloves - chopped (large)

  3. 1 tablespoon 15ml Pine nuts

  4. 15 tablespoons 225ml Basil leaves - minced (large)

  5. 1/4 teaspoon 1 1/3ml Salt

  6. 1 Ripe avocado - pitted and peeled

  7. 1 teaspoon 5ml Fresh lemon juice Sliced black olives Pimento strips for garnish

Instructions Jump to Ingredients ↑

  1. Recipe Instructions If you have a hot-house cucumber, simply wash and dry it. If you don't, 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 teaspoon, 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. Discard seeds. Crush the garlic. Pulverize the pine nuts in a blender, mini-food processor, or mortar 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 puree. Add the lemon juice and garlic-pine nut paste and mix well. Fill the channels evenly 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 pieces, and serve. From The High Road To Health


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