A healthy appetizer with zucchini, vegan kale pesto, bell peppers, carrots and micro greens. Make these for your next party or get together!
Small Batch Kale Pesto
Veggies: Amounts for the vegetables will vary on how many your making, use your best judgement on how much you will need. 1 medium zucchini will make about 10 thin strips. If you can’t find sprouts or micro greens, try using cilantro or fresh basil leaves.
Kale pesto: Place ingredients into food processor and process until desired consistency. Taste for seasoning.
Assemble: Lay your zucchini flat on a hard surface, layer with the pesto, place sprouts and 1 of each veggie in a mound on one end. Roll into a wrap and stick with a toothpick in the center. Top with mineral salt & cracked pepper.
Store: Leftovers can be stored in the refrigerator for up to 3 days. The zucchini will soften a bit after a day or so. For best presentation, serve right away or within a few hours of making.
Look for the smaller zucchini, they will be the perfect size for these bite size rolls. The length and width is just right, especially if using a peeler to cut into thin strips.
Use a mandolin to slice the zucchini. There are different types of mandolins from hand held to box types. Some have adjustments so you can decide how thick or thin you want your slices. If this is new to you do a google search and find the right one for you. I’m actually using a peeler, works great and is very easy to use!
If using tahini, you may need a tablespoon or so more water, use your best judgement. You don’t want runny pesto, pesto should be a thick paste.
Make your kale pesto nut free by subbing the almonds with pepitas or sunflower seeds.