I don’t love cilantro, but I really enjoyed these pesto rolls. The combination of coconut, lemon and roasted brazil nuts makes for a really rich flavor.
Sprouts are one of the most nutrient-dense foods available to us, and easy and cheap to grow at home through the winter. This is one recipe that tucks sprouts away to get them into those who may not like them.
Fresh Pesto Rolls Recipe
Prep time:
Setting Time:
Time from start to eating:
Makes enough for 3 as a side, or 4 as an appetizer
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Ingredients
- Large handful fresh cilantro leaves, chopped
- 1 clove garlic, pressed
- 2 Tbsp ground brazil nuts
- 2 Tbsp flaked coconut
- 1 Tbsp coconut oil
- pinch of cayenne pepper
- salt & pepper
- 1 lemon, zested and juiced
- 2 Tbsp ground flax seeds
- 1-2 Tbsp water, for consistency
- 1 cup of sprouts (clover, alfalfa, etc)
- 2 sprouted wheat wraps
Healthy Vegan Pesto Rolls Recipe Directions
- Get the best flavor by buying whole brazil nuts, toasting them, and then grinding them in a coffee ginder.
- Make the pesto by mixing the first 7 ingredients together in a food processor, or crush them together with a mortar and pestle. Add the lemon zest, juice, flax and enough water to make the pesto slightly liquid and mix thoroughly. Spread the pesto out over the wrap, and spread a thin layer of sprouts over the pesto. Roll the wrap up and place it in the fridge for 30 minutes to set.
- Remove the rolls from the fridge and slice them to serve as an appetizer or along with a soup or stew.
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