Lemon Cucumbers with Pesto
Lemon cucumbers are a fun and refreshing addition to your garden and Summer kitchen recipes.
Like little balls of sunshine, these round, striped vegetables are, oddly enough, cucumbers. Thinking that these are un-edible gourds is more believable than being told that they’re actually edible! They look like lemon colored gourds with cucumber features in the center. - White on Rice Couple
INGREDIENTS
3-4 medium (3-4 medium) lemon cucumbers
2 cups (72 g) fresh Italian basil leaves
1/2 - 1 cup (50-100 g) grated parmesan cheese (see head note)
1/4 cup (60 ml) toasted nuts (pine nuts, walnuts, cashews, pistachios, peanuts)
1 tablespoon (10 ml) lemon juice , optional
2 cloves (2 cloves) garlic , or more to taste
1 teaspoon (5 ml) kosher salt or sea salt, to taste
fresh ground black pepper , to taste
1/2 cup (120 ml) olive oil (approximately)
pinch (pinch) red chili flakes (optional).
Directions:
Slice or chop cucumbers. If the skin is too tough, peel the skin and if the seeds are too hard, remove the seeds.
In food processor: combine basil leaves, parmesan, nuts, garlic, optional lemon juice, salt, and black pepper. While blending, gradually add the olive oil until the pesto reaches your desired consistency. Taste and adjust seasoning to personal preference and blend again if needed.
If using traditional mortar and pestle: add basil leaves a few at a time with the garlic. Crush and grind the all the leaves and garlic until well combined. Add the nuts and cheese and continue combining into the basil mixture until a paste forms. Add the optional lemon juice, olive oil, salt and pepper. Stir and slightly grind until the everything is incorporated into the pesto.
Taste the pesto and add additional salt/pepper to taste. If you want some spice, add a pinch of red chili flakes.
Dress the pesto over cucumbers.
Leftover pesto can be stored sealed and refrigerated overnight.
Recipe Source: White On Rice Couple