The Raw Truth

Pesto Wraps

These delightful little treats were one of the many bite-sized creations that I came up with for a catering gig, and they became such a hit that

people requested them forever after. (Pictured here)

SERVES 4 TO 6

3 large zucchini, peeled

Pinch of sun-dried sea salt

Juice of ½ lemon

PRESTO PESTO

2 cups chopped walnuts

2 cups loosely packed fresh green and purple basil leaves

3 cloves garlic

1 heaping tablespoon red miso

2 tomatoes, cubed

Chopped green and purple basil, for garnish

Using a vegetable peeler or mandoline, cut thin, wide strips lengthwise down the zucchini. Place the zucchini 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.
To prepare the pesto, place the walnuts, basil leaves, and garlic in a homogenizer juicer or food processor and homogenize, creating 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 teaspoon of pesto in the center of the zucchini strip. Press a small
piece of tomato into the pesto. Fold or roll up the zucchini strip. Secure the wrap by piercing it with a toothpick or place it, seam side down, on a
serving plate. Serve garnished with the chopped basil.