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Appetizers
Tropical
Makes about 35 cups
25 minutes
0 minutes
Fresh and flavorful, these Tropical Avocado-Basil Pesto Stuffed Cucumber Cups are filled with a bright pesto made from basil, pine nuts, tomatoes, and sweet onion. A refreshing bite-sized appetizer perfect for warm-weather gatherings.
5 Melissa’s Hot House Cucumbers, ends trimmed
2 cups Fresh Basil Leaves
½ cup Shredded Parmesan
½ cup Extra Virgin Olive Oil
1/3 cup Melissa’s Pine Nuts
3 cloves Melissa’s Peeled Garlic
1/8 teaspoon Kosher Salt
1/8 teaspoon Freshly Ground Pepper
Crushed Red Pepper Flakes (optional)
2 ripe Roma Tomatoes, ends trimmed; seeded; diced small
½ Melissa’s Perfect Sweet Onion, diced small
Peel the cucumbers, in a striped pattern, vertically and the cut them into 1 ½-inch pieces. Scoop out the centers of the cucumbers, leaving a thin wall and being sure to not scoop through the bottom. Set aside.
In a food processor or blender, pulse together the basil and parmesan until blended. With the processor running, drizzle in the olive oil until smooth and creamy. Pulse in the pine nuts, garlic, salt and pepper and pepper flakes, if using, until desired texture is achieved.
Fold in the tomatoes and onions. Taste for seasoning. Fill the cucumber cups with the mixture and serve or refrigerate for later use.
Optional Garnishes:
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