Celery Boats with Gruyere Pesto

2008 State Fair 2nd Place

ingredients

1 bunch celery, separated into ribs
1/2 pound Gruyere cheese
3 tablespoons pine nuts
1/2 cup packed fresh basil leaves
2 tablespoons white wine vinegar
1/3 cup olive oil

directions

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. Cut 6 ounces of Gruyere into 1 inch julienne strips and grate fine the remaining 2 ounces. In a food processor or blender combine the grated Gruyere and the pine nuts and blend the mixture until it is minced fine. Add the basil and vinegar and blend the mixture until 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 julienned Gruyere with the pesto and fill the celery boats, drained and patted dry, with the mixture. Serve at room temperature.

Source: Susan Kelley