Veggie Wraps With Raw Pesto
Servings
2
Servings
2
Ingredients
RAW PESTO:
Instructions
To Make Pesto:
  1. In a food processor pulse walnuts, sunflower seeds, basil or mint and garlic. With processor running, add extra virgin olive oil in a thin stream, lemon juice. This version tasted a little too sour so I added a dash of Bragg’s Liquid Amino Acids to bring it back to neutral. It adds a nice depth to the pesto.
To Assemble Wraps:
  1. Place filling ingredients along middle stem of Swiss Chard leaf, top with pesto. Roll or wrap it like a burrito and slice in half.