Pesto Rolls Recipe (With Video)

This transcription will have some mistakes because it is partially automated.

Hello and welcome to Freshly Served, the healthy vegan cooking show. I’m Heather and tonight we are making a coconut cilantro pasta roll. Sounds like fun!

Now some of you may know me and if you know me you might know that I am not a fun of cilantro but coconut with it, it sounded too good to pass up so I’m gonna try it and cilantro of course is a different type of green and any different type of vegetable that you eat is going to bring different nutrients into your body.

So start we’ll start by chopping up this big wad of cilantro. Now I should mention that I’m doing mine in this beautiful mortar and pestle that Phil’s mom gave him which is now cuts and knifed anyway you could also do this on a food processor it’s probably a lot quicker and you get a finer pesto but sometimes I like to do things sags electricity.

Alright! So get your cilantro in there and then I’m gonna chopped up just one clove of garlic today, gotta keep things a little bit on the ting side.

So I’m doing this pesto with coconut oil and when I started thinking about doing a pesto with coconut oil of course I wanted to put some flake coconut in so pour over a lot of there as well.

And when you get the coconut flavor going on, I mean if you’re thinking about what kind of herb to put with it, cilantro is really pretty much my only choice.

You know, so I got me thinking about variety and about the fact that I’ve had a friend who recently went back to farming and he brought some carrots with him to an event and they were purple, yellow and white carrots.

I don’t know if you guys have seen these before but if you think about the fact that all we ever see are the orange carrots and then you think about these different colored carrots and they have different things in there that are making them different colors and of course that’s gonna bring different nutrition to us.

So when you look at the amount of variety that is actually in our grocery store it’s not that much so you gotta work with it and get as many different things from the grocery stores as you can. And then go to a farmer’s market or if you have a friend who is a famer, get some stuff from them.

Once things get either finely chopped or nice and smash like in my mortar and pestle gotta throw my lemon zest and lemon juice in here to get some moisture!

So I’ve got some brazil nuts that I got whole and then I toasted them in the oven for a few minutes until they were a nice golden brown and now I crushed them in my smaller guy here as I was going on the elec- the non electric route.

Normally I would do them in a coffee grinder or your food processor works well too but hey! Sometimes it’s good to go slow, takes a bit longer to do them in the mortar and pestle and they’re gonna be chunky rather than a nice grind but sometimes I like the little chunks.

So do whatever you like. Stir that through and then we’re gonna season with some salt, pepper and just a touch of cayenne. Last thing I’m gonna throw in here is some ground flax to help it set. Put in pretty much as you like. Stir it through and I’m gonna add a little water because I wanna make sure it has some liquid to gel to.

What this gonna do our bind the roll together so that when we slice it, it will have a nice thick gooeyness in the middle but it’s not going to fall apart.

Ok! So once you get that to a nice gooey consistency we’re gonna take some and spread it right over your wrap and I have these wraps that I’m using that are made from sprouted wheat which is nice.

Wheat is sometimes hard for people to digest and a lot of people are allergic to it but the sprouted wheat is easy to digest and also has a lot of nutrients in it so that’s what I’m using.

Once you get that all spread out, we’ll add some sprouts and I’m lucky that Phil keeps me in a nice supply of sprouts, so I’ll spread those over. Don’t get to thick with them otherwise you won’t be able to rolled this up and it won’t stick.

But you want to get a good amount coz sprouts have a ton of nutrition in them. There the one when the plant is just starting to grow and that’s when all of the really important nutrients get released.

Ok! So we’re gonna roll this, like so. Give it a good squeeze to make sure the moisture goes through the sprouts so that it will all stick together and make sure nothing squirting at the bottom which most likely will be.

And then you’re gonna put it in the fridge like so with this side down for about thirty minutes and just let it set and those flax seeds are going to gel with the lemon juice and the water in the pesto and then we’re gonna slice about like this.

So after about thirty minutes of sitting in the fridge, these guys are ready to go. Cut them gently, they are a little bit delicate. Mine are on a little bit of the rogue side because I put so many sprouts in here.

If you put less sprouts they will stick a little bit better but of course they don’t get the starry goodness.

There are our coconut cilantro pesto rolls, lovely as an appetizer or Phil and I are gonna have this along with some soup for dinner. Check out more about the soups, you can go to the website HealthyVeganRecipes.net and you can get the recipe for these guys on there as well.