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🌱Super delicious, bite-size, oil-free sundried tomato pesto pinwheels with carrot, cucumber, spinach, kale, avocado & pickled beetroot. Making these wraps is a fun activity & a great way to get the kids involved in food prep but it pretty much takes over my entire kitchen🙈.
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• Plant based, vegan, oil free, dairy free, gluten free, soy free, egg free, refined sugar free.
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✖️ Oil-Free Sundried Tomato Pesto ~
1 1/2 cups oil free sundried tomatoes {soaked in boiling water for 30 minutes}
1 x 380g can chickpeas {keep the aquafaba, chickpea liquid}
2 tbsp tahini
4 cloves garlic, minced
1/4 cup + 1 tbsp lemon juice {about 1 large lemon}
1 tsp cumin
3/4 cup aquafaba {chickpea liquid}
6 tbsp water
– Place all the ingredients in a high speed blender & blend until super smooth & creamy. I use my Vitamix because it works perfectly every time.
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✖️ Lay the tortillas on the bench {I used @missionfoodsanz white corn tortillas ~ oil free & gluten free}, spread a layer of pesto over the entire tortilla. Gradually layer your chosen ingredients, being carefully not to add too much filling. Tightly wrap & slice.
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