Description
Raw, Vegan, Gluten-Free, Dairy-Free
Ingredients
Scale
Roll-ups
- 2 zucchinis
- 1 container of cherry tomatoes [just enough for one per roll]
- 1/2 c. pesto
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
Instructions
- 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. 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. 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. Repeat the process until you run out of ingredients.
Nutrition
- Calories: 2385
- Sugar: 19
- Sodium: 2438
- Fat: 231
- Saturated Fat: 35
- Unsaturated Fat: 188
- Trans Fat: 0
- Carbohydrates: 69
- Protein: 33
- Cholesterol: 0