Raw Zucchini Parmigiana Pesto Wraps

Ok, we’re coming to the tail end of our raw recipes for awhile, I promise!

This one is pretty impressive if I do say so myself, and it is definitely worth sharing. It’s fairly labor intensive, but I promise this will “wow” anyone who tries it!

1 zucchini, sliced super thin, lengthwise  on a mandolin

12 cherry tomatoes

1 bunch of basil

1 cup raw sunflower seeds

1/2 cup walnuts

1/3 cup nutritional yeast, plus 1/4 cup

1/3 cup olive oil

5 cloves garlic, minced

2 tbsp Dijon mustard

1 tbsp water

Sea salt and black pepper

  • In a food processor, make the pesto by pulsing basil, walnuts, garlic, 1/3 cup nutritional yeast, sea salt and black pepper
  • Slowly, add in oil until smooth
  • Grind the sunflower seeds and 1/4 cup nutritional yeast together in a food processor, blender or coffee grinder until a meal/flour is formed
  • Pour the sunflower seed mix onto a plate
  • Mix together the water and mustard and set aside in a bowl
  • Dredge zucchini slices through mustard mix then dredge through sunflower seed mix and coat completely
  • Pour a heaping tbsp of the pesto on one end of the zucchini strip (covering about a two inch area of the strip) and then top with a tomato
  • Roll the rest of the zucchini over until a wrap is formed and then pierce a toothpick through it to keep it together
  • Serve with raw marinara sauce








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