AbbyPires12/27/11




These are a nice light option for the day after the heavy seder feast, and the pesto and shredded veggies can be made ahead of time in case you don't feel like cooking anything else for the next eight days!
Note:The recipe for the matzah tortillas is in "My Kitchen".






  • SERVING/YIELD
    3-4


  • PREP TIME









  • COOK TIME









  • LEVEL

    Easy



  • BLESSING
    Unknown


  • RECIPE
    #19024

























INGREDIENTS













  • 3-6 Matzah Tortillas (for double layers)










  • 1 cup Frozen Peas, thawed










  • 1 cup Fresh Basil










  • 1 cup Fresh Mint










  • 1 cup Toasted Walnuts










  • ¼-½ cup Extra Virgin Olive Oil










  • 2 Garlic Cloves










  • 0 Salt & Pepper










  • ¼ cup Shredded Carrots










  • ¼ cup Thinly Siced Red Bell Pepper










  • ¼ cup Shredded Purple Cabbage










  1. Put the peas, basil, mint, nuts, olive oil, garlic, and salt and pepper in the food processer, and blend until smooth and creamy.



  2. Put about 1/3 cup pesto onto the middle of a tortilla, and spread down the middle. Then, place 1/4 cup of the veggies onto the tortilla.



  3. Roll up and serve cold. Enjoy!















CONVERTER





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