Fragrant, summery basil pesto paired with crisp cucumber rounds make a lively summer meal, pretty as a picture, perfect for parties, festive, fresh, and delicious. All that and they’re easy to make, too!
12 cucumber rounds
1/4 cup creamy goat cheese
1/3 cup Basil Pesto (see recipe below)
1/4 cup sunflower seeds or pine nuts
1. Cover each cucumber round with cheese, leaving edges of cucumber to show. Spread the pesto over the cheese, leaving the edges of cheese to show the layered colors. Sprinkle each cucumber round with fresh-shelled sunflower seeds or pine nuts.
2 cps fresh basil leaves
2 large garlic cloves
1/2 cup freshly grated Parmesan
2 Tablespoons Romano cheese
1/4 cup pine nuts or walnuts
1/3 cup cold-pressed olive oil
2 Tablespoons hempseed oil
cayenne pepper and salt to taste
Process basil, garlic, cheese, and nuts in a food processor. With the machine running, add the oils slowly and season to taste.
Makes about 1 cup.
Adapted from “The Seasonal Detox Diet” by Carrie L’Esperance (Inner Traditions, 2002). Copyright (c) 2002 by Carrie L'Esperance. Reprinted by permission of Inner Traditions.
Adapted from “The Seasonal Detox Diet” by Carrie L’Esperance (Inner Traditions, 2002).