Celery Boats With Gruyère Pesto Recipes

CELERY LEAF PESTO

Steps:

• Wash the celery leaves in cold water and lightly pat them dry.
• Add all the ingredients, except the olive oil, to a food processor bowl. Pulse until a thick paste forms (scrape the ingredients from the sides of the bowl from time to time).
• Add the olive oil and pulse the sauce at the lowest speed until well combined or whisk in the olive oil by hand.
• Season to taste with salt and pepper. You can also add more olive oil if you want a thinner consistency of your pesto.
• Enjoy!

CELERY LEAF PESTO

Steps:

• Toast the pine nuts by baking them in a 325 degree F oven on a baking sheet for about 8 to 10 minutes, until fragrant. Cool before using.
• In the bowl of a food processor (I used a mini food processor), combine the pine nuts, garlic, salt, half of the olive oil, and the parsley and pulse until just finely chopped.
• Add the celery leaves, the cheese, and the rest of the olive oil and pulse a few times until just blended. You should be able to see the separate ingredients (see photo), but everything is still an even consistency.
• Scrape the mixture into a bowl and stir in the lemon juice. Taste and add more salt if necessary. Stir in more olive oil if the mixture is too thick (I did not have to add more).

CELERY LEAF PESTO

Steps:

• Chop the pine nuts, garlic, parsley, celery leaves,and salt together in a food processor until the mixture becomes a smooth paste.
• Slowly drizzle in the olive oil.
• Add the cheese, lemon juice, and lemon zest, mixing well to incorporate.
• Season to taste with salt.
• If you like your pesto less lemony, I recommend adding the lemon juice a little at a time until just right.

CELERY BOATS WITH GRUYèRE PESTO

Steps:

• 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 ounces of the Gruyère into 1-inch julienne strips and grate fine the remaining 2 ounces. In a food processor or blender combine the grated Gruyère and the pine nuts and blend the mixture unitl it is a paste. With the motor running add the oil in a stream and blend the pesto until it is emulsified. In a bowl toss the julienne Gruyère with the pesto and fill the celery boats, drained and patted dry, with the mixture. The hors d'oeuvres may be made up to 1 day in advance and kept covered and chilled. Serve the hors d'oeuvres at room temperature.

ROCKIN' CELERY BOATS

Steps:

• Cut the celery into 4-inch-long pieces, then slice off a thin edge at the rounded part of the stalk to help them lie flat while stuffing. Place them in a bowl of ice water and refrigerate until ready to stuff.
• In a bowl, toss the pecans with the honey, butter, cayenne and salt, making sure the nuts are well coated. Spread on a baking sheet, bake until nuts are toasted, about 8 to 10 minutes. Remove from the oven and allow them to cool completely.
• Chop pecans coarsely in a food processor. Add the cream cheese and process until smooth. Remove celery from the refrigerator, drain and dry well. Scrape cream cheese/nut mixture out of the food processor into a pastry bag fitted with a large star tip. Fill each celery boat with a generous amount of the mixture.
• Cut the jalapenos into thick strips, and then cut each strip in half at an angle. This should look like a sail. Garnish each of your celery boats with its red jalapeno sail.

CELERY BOATS

Steps:

• Mix all but the celery.
• Fill celery pieces with tuna mixture.
• Refrigerate until served.