Veggie Wraps with Raw Pesto

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So, it’s the New Year, which many find a suitable time to jump on the plant-based bandwagon. See: Jay-Z and Beyonce. I’m a total believer in plant-based eating, but never a Nazi—moderation is key (i.e. foie gras is always permitted). Nonetheless, when we are munching on our garden’s harvest, this surprisingly filling and delicious wrap makes a wonderful alternative to a salad. To your health.

Love,

LH

Veggie Wraps With Raw Pesto
Print Recipe
Servings
2
Servings
2
Veggie Wraps With Raw Pesto
Print Recipe
Servings
2
Servings
2
Ingredients
RAW PESTO:
Servings:
Instructions
To Make Pesto:
  1. In a food processor pulse walnuts, sunflower seeds, basil or mint and garlic. With processor running, add extra virgin olive oil in a thin stream, lemon juice. This version tasted a little too sour so I added a dash of Bragg’s Liquid Amino Acids to bring it back to neutral. It adds a nice depth to the pesto.
To Assemble Wraps:
  1. Place filling ingredients along middle stem of Swiss Chard leaf, top with pesto. Roll or wrap it like a burrito and slice in half.