Tuesday, July 19, 2011

Pesto-Veggie Wraps with Vegan Hemp Seed Pesto

I’m so excited to be sharing a CSA share this year with my good neighbor Emily! Every Tuesday after work, I drive to the Kitchen Garden Farm in Sunderland and pick up a big green cardboard box pre-packed with beautiful, fresh-picked vegetables. Emily and I decided on a Deluxe Share which means we also get fruit, from a neighboring farm. The first week, our fruit consisted of two quarts of the sweetest organic strawberries we’d ever tasted. The next it was currants, then blackberries. Today we are getting gooseberries!

Even though I am splitting this CSA share, it's still a challenge to eat everything up in time for the next installment of bounty. So on Monday nights, it's time to make room for the incoming haul. For instance, say I was left with a generous portion of salad greens, radicchio and basil. Sounds like the perfect ingredients with which to make Pesto Veggie Wraps! If you ever find yourself in a similar situation, try this. Trust me, you'll be glad you did!

First, put together a nice raw salad with torn red leaf lettuce and radicchio, diced cucumber and dill.

Next, whip up a single-serving portion of Vegan Hemp Seed Pesto with the basil, garlic, olive oil and hemp seeds, plus some Himalayan pink salt (my favorite!). Spread the pesto inside of two cabbage leaves, layer on heaps of salad and add a generous squirt of fresh lemon juice. From there, it's just a matter of rolling… and voila!

In the absence of pesto fixings, I’d consider making Miso-Tahini Veggie Wraps or Salsa-Avocado Veggie Wraps or Honey-Almond Butter Veggie Wraps. The sweet, supple outer leaves of a freshly picked cabbage lend themselves to all manner of fillings.

One of my favorite things about this meal is the no-fork-required aspect. I absolutely LOVE salads, but let's face it, they can be tedious to plow through! Wrapping it up makes salad fun and easy to eat. Not to mention a mouthwatering delight. Enjoy!

Vegan Hemp Seed Pesto

Makes one serving

1 cup basil leaves, washed
1 small clove of garlic, minced
1.5 to 2 Tbs hemp seeds
1 to 2 Tbs olive oil
up to ¼ tsp sea salt, or to taste

In a food processor fitted with the S-blade, add basil, garlic, hemp seeds and sea salt and pulse until basil is finely chopped. Drizzle in olive oil while the processor is running. I use only enough oil to get the pesto to hold together and form a paste, stopping frequently and using a rubber spatula to bring everything down into the base. Taste and adjust seasonings. This would be good with a little crushed red pepper in it, too. Or some sundried tomatoes. Or a squeeze of lime juice. Or…!


Anonymous said...

I heart wraps! I mostly use collards, never tried cabbage ... will give it a go when we get some from our CSA. I'll give your hemp pesto a try, too. Yum ... WaHoo!

Catherine Fabrizi said...

Looks delicious! Thanks for the inspiration. Colorful, tasty, raw, and nourishing. Wonderful idea. xoxo

Diana Allen, MS, CNS said...

Thanks, girlfriends. The hempseed pesto is truly divine.

Melissa! Looks like blogger lost your comment but I wish we were neighbors, too!

xox Diana

Laura Bruno said...

Yum! These look so fresh and delicious. :)

Diana Allen, MS, CNS said...

Thank you, Laura. They are so crunchy-juicy good in the collard wraps. Which reminds me: it's high time I buzz up another batch of hempy pesto (no pun intended, lol)..!