Lemon Cucumbers with Homemade Basil Pesto
Despite the name lemon cucumbers do not taste like lemons, instead they have a sweet floral flavor. Here we’ve dressed them with basil pesto and served them as a light, refreshing summer appetizer, Enjoy!
Ingredients
LEMON CUCUMBERS:
- 3-4 med. lemon cucumbers sliced into wedges (see notes below)
BASIL PESTO:
- 2 c. fresh basil leaves lightly packed
- 1/3 c. pine nuts or chopped walnuts
- 2-3 cloves garlic minced
- 1/2 c. extra virgin olive oil
- 1 T. fresh lemon juice
- 1/2 c. freshly grated Parmesan cheese
- Salt and freshly ground black pepper to taste
Instructions
- LEMON CUCUMBERS: Wash and pat dry the cucumbers. Slice the cucumbers into wedges (if the skin is tough or bitter, peel the skin, and if the seeds are too hard, remove them.)
- BASIL PESTO: Place the basil and pine nuts in a food processor; cover with lid and pulse a few times. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more.
- Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.
- Dress the pesto over the cucumbers. Store leftover pesto in an airtight container in the refrigerator for up to 1 week.
Notes
Lemon cucumbers have no lemon flavor. Their skin is slightly thicker than other cucumbers. The center gets seedier as the fruit stays on the vine. The best time to pick and eat lemon cucumbers is when they are young, tender, and light/pale yellow in color.
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