Garden Wrap and Avocado-Pistachio Pesto (deelightful)

Avocado-Pistachio Pesto

1/2 Tbsp. crushed garlic (about 1 medium-sized clove)

1/2 tsp. salt

1 C. shelled pistachios (shelling this is what takes the longest)

2 C. basil, lightly packed

1 Tbsp lemon juice

1/2 C. chopped ripe avocado

1 Tbsp. olive oil

Mix the garlic and salt together. Add the pistachio nuts and process into small pieces. Add the basil, lemon juice, avocado, and olive oil and process until mixed well. 

The only difference between making this recipe with as food processor as opposed to without is that everything that would be mixed in the processor is chopped fine by hand or with a hand chopper. 

This recipe makes about 1 cup and whatever you don't eat can be stored in the fridge for a few days to a week. It works well as a leftover, if you have any (Rob and I usually double the recipe) to take for lunch the next day.  

Garden Wrap

2 large collard green leaves

1 recipe Avocado-Pistachio Pesto

1/2 C. peeled, chopped cucumber

1/2 C. seeded and chopped red bell pepper

1/2 C. mushrooms

1/2 C. sprouts

Cut the leaves away from the thick center stem of each collard leaf to make a total of 4 flat pieces. 

Spoon the Avocado-Pistachio Pesto across the bottom edge of the shorter width of each leaf. Top with cucumbers, bell peppers, mushrooms, and sprouts. Roll up into a wrap and serve. 

Can also be served in a tortilla or in a sandwich.