Pesto Wraps

Pesto Wraps

This tasty, vegetarian wrap is perfect for a light lunch!

Recipe for pesto wraps


3 large zucchini, peeled Pinch of sun-dried sea salt
Juice of ½ lemon Presto Pesto
2 c. chopped walnuts 2 c. loosely packed fresh green and purple basil leaves
3 cloves garlic 1 Tbsp. 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.

2. 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.

3. 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.

4. 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.

5. 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.

Serves 4 to 6

About Jeremy A. Safron

Reprinted with permission from The Raw Truth, 2nd Edition: Recipes and Resources for the Living Foods Lifestyle . Copyright © 2011 by Jeremy A. Safron, Celestial Arts, an imprint of Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA. Photo Credit: Eniko Perhacs.

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