For the wraps:
3 large zucchini, peeled
pinch of sun-dried sea salt
juice of 1/2 lemon
2 tomatoes, sliced
chopped green and purple basil, for garnish
For the Presto Pesto:
2 cups chopped walnuts
2 cups loosely packed green & purple basil leaves
3 cloves garlic
1 heaping tablespoon red miso
Using a vegetable peeler or mandoline, cut thin wide strips lengthwise down the zucchini. Place the strips in a bowl, cover with water, add the sea salt and lemon juice, and soak for 2 hours, or until they taste clean (not starchy). Drain, rinse and drain again.
(Penni Note: I just cut the zucchini and skipped everything else – they didn’t taste starchy to me).
To prepare the pesto, plavce the walnuts, basil leaves and garlic in a homogenizer juicer or a food processor to create an oily paste. Transfer the paste to a bowl and stir in the miso.
(Penni Note: I added some baby spinach leaves because I didn’t have quite enough basil and my I added the juice of one small lemon – also my pesto did not seem oily).
To prepare each wrap, 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. Serve the wraps on a serving plate with the chopped basil garnish.