Celery Boats with Gruyere Pesto

1. 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.

2. 2

   Put the celery boats in a bowl of ice and cold water and chill them, covered, until ready to assemble the hors d'oeuvres.

3. 3

   Cut 6 ounces of the Gruyere into 1-inch-julienne strips and grate fine the remaining 2 ounces.

4. 4

   In a food processor or blender combine the grated Gruyere and the pine nuts and blend the mixture until it is minced fine.

5. 5

   Add the basil and the vinegar and blend the mixture until it is a paste.

6. 6

   With the motor running add the oil in a stream and blend the pesto until it is emulsified.

7. 7

   In a bowl toss the julienned Gruyere with the pesto and fill the celery boats, drained and patted dry, with the mixture.

8. 8

   The hors d'oeuvres may be made up to 1 day in advance and kept covered and chilled.

9. 9

   Serve the hors d'oeuvres at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.