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 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 35.52 Kcal (149 kJ) | ||
| Calories from fat | 29.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.27g | 5% | |
|---|---|---|---|
| Cholesterol | 4.99mg | 2% | |
| Sodium | 16.32mg | 1% | |
| Potassium | 10.27mg | 0% | |
| Total Carbs | 0.1g | 0% | |
| Sugars | 0.05g | 0% | |
| Dietary Fiber | 0.05g | 0% | |
| Protein | 1.44g | 3% | |
| Vitamin C | 0.1mg | 0% | |
| Calcium | 46.5mg | 5% | |
| Amount Per 100 g | |||
| Calories | 422.83 Kcal (1770 kJ) | ||
| Calories from fat | 350.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 38.96g | 5% | |
|---|---|---|---|
| Cholesterol | 59.39mg | 2% | |
| Sodium | 194.29mg | 1% | |
| Potassium | 122.3mg | 0% | |
| Total Carbs | 1.24g | 0% | |
| Sugars | 0.55g | 0% | |
| Dietary Fiber | 0.55g | 0% | |
| Protein | 17.2g | 3% | |
| Vitamin C | 0.6mg | 0% | |
| Iron | 0.4mg | 0% | |
| Calcium | 553.4mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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