Raw Food: Pesto Wraps Recipe

Raw food appetizers, like this Pesto Wraps recipe, can be fun and flavorful.


| June 2012


Who needs the heat when raw food has so much sizzle? The Raw Truth (Celestial Arts, 2011), by raw foods pioneer Jeremy A. Safron, is a cookbook that offers a wealth of raw foods expertise with an array of delicious, flavor-packed recipes, raw food techniques and transitioning tips that include everything one needs to know in order to take advantage of this healthy lifestyle. The following Pesto Wraps recipe has been excerpted from the chapter “Appetizers.” 

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. SERVES 4 TO 6

• 3 large zucchini, peeled
• Pinch of sun-dried sea salt
• Juice of 1/2 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

1. 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.

2. 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.

Cas
11/2/2012 10:47:45 PM

Looks so great I can't wait to make it .My Raw Food Diet Plan is getting better with this great information.






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