Jul 14 2026
Restaurants›Il Buco Alimentari & Vineria›Market Cucumbers Recipe

Market Cucumbers Recipe

Inspired by Il Buco Alimentari & Vineria
Time30m
Serves4

pine nut puree, green almond kosho, basil

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Ingredients

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Pine Nut Puree

Green Almond Kosho

Market Cucumbers

Method

Pine Nut Puree

  1. 1

    Toast the Pine Nuts

    In a dry skillet over medium heat, toast the pine nuts until golden brown, about 3-5 minutes, stirring frequently. Remove from heat and let cool.

  2. 2

    Blend the Puree

    In a food processor, combine the toasted pine nuts, garlic, olive oil, lemon juice, and salt. Blend until smooth and creamy. Adjust seasoning to taste.

Green Almond Kosho

  1. 3

    Prepare the Green Almonds

    If using whole green almonds, blanch them in boiling water for 1-2 minutes and then shock them in ice water. Remove the skins.

  2. 4

    Blend the Kosho

    In a food processor, combine the green almonds, green chili, salt, lemon juice, and olive oil. Blend until smooth, adjusting the consistency with a little water if necessary.

Market Cucumbers

  1. 5

    Prepare the Cucumbers

    Wash the cucumbers thoroughly. Cut them into thin slices or rounds, depending on your preference.

  2. 6

    Assemble the Dish

    On a serving platter, arrange the cucumber slices. Spoon the pine nut puree over the cucumbers and dollop the green almond kosho on top. Garnish with fresh basil leaves.

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