Triple Threat Pesto Stuffed Cucumbers

I love rainy days off where I have nothing to do, nowhere to go and can spend countless guilt-free hours being creative in the kitchen. Below you will find the results of my afternoon at home.

Edamame Avocado Pesto:

3/4 cup shelled edamame
1/2 ripe avocado
1 Tbsp. soy sauce
a big handful of basil
1 clove garlic, minced
black pepper, to taste
your favorite hot sauce (I really love Trader Joe’s Chili Pepper Sauce)

Carrot Olive Pesto:

1/2 lb. carrots, peeled and boiled until soft
2 cloves garlic, minced
a big handful basil
1/2 cup pitted kalamata olives
2 Tbsp chopped onion
salt and pepper to taste

Wasabi Arugula Pesto:

a big handful Trader Joe’s Wasabi Arugula
1 Tbsp olive oil, more for blending if needed
salt and pepper, to taste
2 Tbsp pine nuts or cashews, optional

Take four cucumbers and cut them into about six chunks each. Scoop the seeds out to create a little bowl in each chunk leaving just enough cucumber at the bottom to hold the filling. Blend the three pesto variations in a food processor and fill the cucumbers.