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Pesto Party Poppers
These little delights are one of my most popular recipes ever shared. Inspired by raw food chef, Jeremy Saffron.
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
Use my recipe for Pistachio Pesto, found at the bottom of this recipe.
Using a vegetable peeler or mandoline, cut thin wide strips lengthwise down the zucchini.
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.
Penni’s Favorite Pistachio Pesto
Use this on zucchini pasta, in raw lasagna, in wraps or enjoy it on fresh tomato slices, drizzled in balsamic vinegar.
4 cups fresh basil (you can substitute some spinach if you’re short on basil)
1⁄4 cup cold pressed organic extra virgin olive oil
1/3 cup pistachio nuts
2 cloves garlic
3 tablespoons fresh lemon juice
1 tablespoon nutritional yeast (optional)
1 teaspoon sea salt
Freshly cracked black pepper to taste
Combine all ingredients in a food processor, pulsing until you achieve the desired consistency. Transfer into a small covered bowl and store in your refrigerator.