Friday, May 6, 2011

Pesto Wraps

If you are looking for healthy, fun, vegan appetizers to serve for your Mother's Day dinner or BBQ this weekend; these pesto wraps are perfect. They are easy to make, too. I would recommend you assemble them right before your guests arrive or better yet, get them involved in the preparation. Just pour some white wine, put on some music, and start wrapping. Enjoy!

What You Need:
3 large zucchini
Sea salt, pinch
Juice of 1/2 lemon
Chopped green and purple basil leaves (garnish)

Presto Pesto:
2 cups walnuts, chopped
2 cups fresh basil, loosely packed
3 cloves garlic
1 tablespoon red miso
2 tomatoes, cubed
What You Do:
1. Using a vegetable peeler or mandoline, cut thin, wide strips lengthwise down zucchini. In a bowl, place zucchini strips, cover with water, and add sea salt and lemon juice. Soak for 2 hours. Drain, rinse, and drain again.

2. For the pesto, in a food processor, combine walnuts, basil leaves, and garlic to create a paste. Transfer paste to a bowl and stir in miso.

3. To prepare each wrap, lay a zucchini strip flat. In center of zucchini strip, place a teaspoon of pesto. Press a small piece of tomato into pesto. Roll up zucchini strip. With a toothpick, secure wrap or serve it seam side down on a serving plate. Serve with chopped basil garnish.

by Jeremy A. Safron.
Photograph by Eniko Perhacs

Healthy, Easy, Vegan, and Cynfully Good...........

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