Courgette Pesto Roll-ups

INGREDIENTS [MAKES 15-18 ROLLS DEPENDING ON ZUCCHINI SIZE]

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

INGREDIENTS FOR THE 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

Start off by making the pesto – mainly because it becomes more flavorful the longer it sits. Combine cashews, olive oil, basil, garlic, lemon juice, salt, and pepper in a food processor. Pulse until the consistency is mostly smooth. Cover and refrigerate.

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.

Have the cherry tomatoes ready in a bowl and a stockpile of toothpicks. 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.

Repeat the process until you run out of ingredients. If you have some pesto left over [exciting!], it will keep in the refrigerator for 2-3 days. To be honest, ours didn’t last that long because we dipped whatever we could find in it until it was gone. The stuff is so good it’s bad.

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