Lemon Cucumber

How to store:

Store cucumbers at 50°-54°F; a cool spot in the kitchen is best, not warmer than 59°F. Cucumbers will turn yellow and decay rapidly if not kept cool.
You can refrigerate cucumbers for about a week in the vegetable crisper of the refrigerator. Do not refrigerate cucumbers below 40°F. Dunk fruit in cold water or wipe them clean with a damp cloth then place the fruit in a perforated plastic bag; this will keep the fruit from drying out. (Refrigerators are dry, not humid.)
Sliced cucumbers should be refrigerated in a bowl covered with plastic wrap to keep slices crisp and to prevent dehydration.
Cucumbers stored below 40°F will become pitted, yellow, and start to decay.
Avoid storing cucumbers with apples or tomatoes; ethylene (a natural plant hormone released in the form of a gas) given off by those fruits will cause cucumbers to yellow.

Step 1 - Slice or chop cucumbers. If the skin is too tough, peel the skin and if the seeds are too hard, remove the seeds.
Step 2 - 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.
Step 3 - 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.
Step 4 - Taste the pesto and add additional salt/pepper to taste. If you want some spice, add a pinch of red chili flakes.
Step 5 - Dress the pesto over cucumbers.
Step 6 - Leftover pesto can be stored sealed and refrigerated overnight.

Lemon cucumber are a bit sour and crunchy. To eat leave the skin and cut thinly.