Pesto Wraps

For the wraps:

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  adaptation of a Jeremy Safron recipe.

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