Vegan pesto roll

This is a delicious lunch or snack, perfect for when you want some delicious quickly. It’s vegan and nut-free, with pesto, sun dried tomatoes and capers making it packed full of flavour.

This was my lunch a few days ago. It tastes great when paired with my apple and quinoa salad:

Apple and Quinoa salad

Recipe

Serves 1, Pesto serves 4-6 – Takes 20 minutes

Ingredients for pesto:

  • 1/2 cup of pepitas
  • 3 handfuls of basil
  • The juice of 1/4 of a lemon
  • Extra virgin olive oil
  • 1 handful baby spinach leaves

Ingredients for roll:

  • 1 roll- I used an Italian herb roll
  • 1/2 tomato, sliced
  • 4 Semi dried tomatoes, cut into small pieces
  • 1/2 tbsp capers

Method for pesto:

  1. Place pepitas in a dry pan on medium heat to toast, stirring occasionally to prevent burning.
  2. Place pepitas in a mortar and pestle and crush into small pieces, until no whole seeds are left.
  3. Remove seeds and crush basil and spinach, reincorporate the seeds, add lemon juice and as much olive oil as you would like.

Method for roll:

  1. Cut a roll in half and add pesto generously. Add sliced tomatoes and grill for a few minutes, until the tomatoes are warmed.
  2. Add sun-dried tomatoes and capers to the roll and serve.
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