I’m not normally a huge fan of pesto. It’s fine enough I guess, but if I’m going to have something saucy – bring on the marinara! But after seeing all of the gorgeous, fresh basil at the market recently, I couldn’t help but pick some up. I used a bit here and there on pizza, in salads and sprinkled on sandwiches, but needed a good recipe to use up the rest.
Pesto Chickpea Collard Wraps (serves 4)
For the Pesto:
1 bunch of basil
1/4 cup of brazil nuts
1/4 cup of pumpkin seeds
1/4 of nutritional yeast
the juice of a large lemon
salt & pepper to taste
Throw all of the ingredients in your blender and blend until combined. I had to pour a bit of water in slowly to help it get a thinner consistency and blend nicely. I had brazil nuts & pumpkin seeds lying around, but I’m sure you could play around with different nut options and combinations.
For the wraps:
1 cup of cooked chickpeas
1 large tomato, chopped
several collard leaves, washed and de-stemmed
I layered the pesto on the leaf first, then added the chickpeas and topped with the fresh tomato and wrapped it up. Great summer lunch option =)