Recipe - Cucumber Filled With Avocado Pesto

1 lg Cucumber;preferably hothouse
3 lg Garlic cloves;chopped
1 tablespoon Pine nuts
15 lg Basil leaves;minced
One fourth teaspoon Salt
1 Ripe avocado;pitted & peeled
1 teaspoon Fresh lemon juice
Sliced black olives
Pimento strips for garnish

If you have a hothouse cucumber, simply wash & 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, minifood
processor, or 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 the
lemon juice and garlicpine 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 1/3inch pieces, and serve.

From The High Road To Health page 45 Formatted to MM by J.Duckett1 (Kat)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini