Raw Keto Zucchini Pesto Snacks
 
Prep time
Total time
 
Please note that the Prep time does not include the soaking time (2 hours) for the zucchini.
Author:
Recipe type: Appetiser
Cuisine: American
Serves: 8 servings
Ingredients
  • 3 large zucchini, peeled
  • Pinch sea salt
  • Juice of ½ lemon
  • 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 or cut into thin wedges
  • Chopped green and purple basil, for garnish
Instructions
  1. Using a vegetable peeler or mandolin, 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 process, creating an oily paste. Transfer the paste to a bowl and stir in the miso.
  3. 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.
Notes
This recipe is reprinted with permission from The Raw Truth, Second Edition: Recipes and Resources for the Living Foods Lifestyle. Copyright © 2011 by Jeremy A. Safron, Celestial Arts, an imprint of Ten Speed Press. Photo Credit: Eniko Perhacs.
Nutrition Information
Serving size: ⅛ recipe Calories: 225 Fat: 18.9g Saturated fat: 1.1g Carbohydrates: 9.4g Sugar: 3.5g Sodium: 115mg Fiber: 4g Protein: 9.7g
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/raw-pesto-zucchini-roll-ups