3 large zucchini, peeled
Pinch of Celtic Sea Salt
Juice of ½ lemon
2 tomatoes, sliced
Chopped green and purple basil, for garnish
For the pesto:
2 cups chopped walnuts
2 cups loosely packed green and purple basil leaves
3 cloves garlic
1 heaping Tbs red miso
Using a vegetable peeler or mandoline, cut thin wide strips lengthwise down the zucchini. Place the strips in a bowl, cover with water, add the sea salt and lemon juice, and soak for 2 hours, or until they taste clean (not starchy). Drain, rinse, and drain again.
(Penni Note: I just cut the zucchini and skipped the soaking part – they didn’t taste starchy to me.)
To prepare the pesto, place the walnuts, basil leaves, and garlic in a homogenizer juicer or food processor to create an oily paste. Transfer the paste to a bowl and stir in the miso.
To prepare each wrap, lay a zucchini strip flat on your work surface. Drop a tsp of pesto in the center of the zucchini strip. Press a tomato slice into the pesto. Fold or roll up the zucchini strip and secure with a toothpick. Serve the wraps on a serving plate with the chopped basil garnish.
From Penni Shelton of www.rawfoodrehab.com adaptation of a Jeremy Safron recipe.