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Zucchini Pesto Roll-Ups

  • Author: The Fitchen
  • Yield: 15 1x


Raw, Vegan, Gluten-Free, Dairy-Free




  • 2 zucchinis
  • 1 container of cherry tomatoes [just enough for one per roll]
  • 1/2 c. pesto


  • 1 c. fresh basil leaves
  • 2 Tbsp. minced garlic
  • 3/4 c. raw cashews
  • 2 Tbsp. nutritional yeast [optional, but recommended!]
  • 2 Tbsp. freshly squeezed lemon juice
  • 1/3 c. olive oil
  • 1 tsp. sea salt


  1. 1. Combine cashews, olive oil, basil, garlic, lemon juice, nutritional yeast, salt, and pepper in a food processor. Pulse until the consistency is mostly smooth. Cover and refrigerate.
  2. 2. Chop the ends off each zucchini. Then, using a mandolin or vegetable peeler, start peeling long strips from the zucchini. Repeat until you’ve peeled enough strips for the amount of rolls you want to make.
  3. 3. On a flat surface, lay out a slice of zucchini, portion a spoonful on the strip and smooth it out evenly. Cover 1/2-3/4 of the strip, otherwise it will be hard to roll and the pesto will ooze out everywhere. Place a cherry tomato near one end of the zucchini and start to roll the strip around the tomato. When you get to the end, spear the roll with a toothpick and set it aside.
  4. 4. Repeat the process until you run out of ingredients.


  • Calories: 2385
  • Sugar: 19
  • Sodium: 2438
  • Fat: 231
  • Saturated Fat: 35
  • Unsaturated Fat: 188
  • Trans Fat: 0
  • Carbohydrates: 69
  • Protein: 33
  • Cholesterol: 0