Pesto Poppers

For the wraps:
2 large zucchini (courgette)
2 tomatoes, sliced

For the Pesto:
2 cups pistachios (or other nut of choice)
1 cup spinach leaves
1 cup basil leaves
2 cloves garlic
1 lemon, juiced
1 heaping tablespoon nutritional yeast
Himalayan salt

Using a vegetable peeler or mandoline, cut thin wide strips lengthwise down the zucchini.

For the pesto, place all ingredients into a food processor and pulse to fully incorporate.

Lay a zucchini strip flat on your work surface. Drop a teaspoon of pesto in the center of the zucchini strip. Press a tomato slice into the pesto. Fold or roll up the zucchini strip and secure with a toothpick. So Good! Tweet