Foodie Friday - Easy Pesto Wraps

[Penni]

 

Earlier this week I received a special delivery from Crown Publishing: The Raw Truth - Recipes and Resources for the Living Foods Lifestyle by Jeremy A. Safron.  It is a lovely book and I've put a review up for you in our Library. 

Since I have been so busy with travel and writing the past couple of weeks, I have really been keeping my food preparations very simple.....well, boring actually.  This book has brought some new inspirations and I was delighted to find so many easy to prepare recipes.  I thought it would be good if I made one of them for you today.  I hope you enjoy it!

 

Pesto Wraps

For the wraps:

3 large zucchini, peeled

pinch of sun-dried sea salt

juice of 1/2 lemon

2 tomatoes, sliced

chopped green and purple basil, for garnish

 

For the Presto Pesto:

2 cups chopped walnuts

2 cups loosely packed green & purple basil leaves

3 cloves garlic

1 heaping tablespoon 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 everything else - they didn't taste starchy to me).

 

To prepare the pesto, plavce the walnuts, basil leaves and garlic in a homogenizer juicer or a food processor to create an oily paste.  Transfer the paste to a bowl and stir in the miso.

(Penni Note: I added some baby spinach leaves because I didn't have quite enough basil and my I added the juice of one small lemon - also my pesto did not seem oily).

 

To prepare each wrap, lay a zucchini strip flat on your work surface. Drop a teaspoon 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.

 

[Debbie V]

Ooh, guess what I'm having for lunch! Three cheers for a well-stocked kitchen and ideas to turn those basic ingreds into something delicious!

[Karen Sands]

Supper tonight GF! Thats what I'm talking about...YUM

[Jennifer Haase]

Oh, how easy, pretty and great for entertaining, too.  Thanks, Penni!  Gotta have this cookbook. 

[Barbara]

Sounds simple and delish.  Thanks!  That pesto sounds like it would be good in a nori wrap as well.  Been loving nori recently.  Isn't EVERYthing better wrapped up in nori?  lol

[Jean]

Grat idea. Will pop over to the library and check out your review.

I have the first edition of the book.

[Hilde Larsen]

Fantastic!

 

Thank you :-)

 

Hilde

Norway

[River Song]

This looks like my kind of food. Simple, easy to prepare and yummy. 

I also like the South River Miso Company. You can google them and buy direct on the web.

Thanks for sharing with us. 

[Stacey♥]

I know what's on my shopping list for this week!!!

[Mickey_DY]

On my way to Publix right now to go get some zucchini! What a great idea and it looks so delicious.  Thanks Penni!

[Lisa MB]

This sounds great, Penni.  And I love the substitution for some of the basil (spinach) - that is probably what I will do too. 

[Meghan W.]

I have the first edition of this book, but I may now have to upgrade to the second edition. And have to try this recipe.  And remake my really yummy kale and pistachio pesto I made a few weeks back for the pesto.

[Faye Ketola]

Simple, easy, and a flavour explosion - my favourite kind of recipes! Thank you, Penni! :)