Collard Green Wraps with Vegan Garden Pesto

Name: Collard Green Wraps with Vegan Garden Pesto
Ingredients: 2 cups tightly packed fresh herbs (basil, green onion, parsley, cilantro or a combination); ½ cup sunflower seeds; 2 cloves garlic or 3 garlic scapes; ½ cup extra-virgin olive oil; Sea salt; freshly ground pepper; 1 Tablespoon lemon juice; 4 Tablespoons nutritional yeast; 1 bunch collard greens; 1 yellow bell peppers, julienne or cut into thin strips; ½ – 1 cucumber, julienne or cut into thin strips; 1 – 2 carrots, julienne or cut into thin strips; 1 bunch radishes, leaves removed and bulbs grated; 2 – 4 ounces microgreens or salad mix; 1 avocado, thinly sliced lengthwise; Asian Dipping Sauce: ¼ cup rice wine vinegar, ¼ cup soy sauce, 1 Tablespoons toasted/dark sesame oil, ¼ tsp cayenne (whisked together)

www.millcityfarmersmarket.org

This recipe is from local guest chef Lachelle Cunningham’s 2019 cooking class at the market. Learn more about Chef Lachelle…

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Ingredients

2 cups tightly packed fresh herbs (basil, green onion, parsley, cilantro or a combination)
½ cup sunflower seeds
2 cloves garlic or 3 garlic scapes
½ cup extra-virgin olive oil
Sea salt
freshly ground pepper
1 Tablespoon lemon juice
4 Tablespoons nutritional yeast
1 bunch collard greens
1 yellow bell peppers, julienne or cut into thin strips
½ – 1 cucumber, julienne or cut into thin strips
1 – 2 carrots, julienne or cut into thin strips
1 bunch radishes, leaves removed and bulbs grated
2 – 4 ounces microgreens or salad mix
1 avocado, thinly sliced lengthwise
Asian Dipping Sauce: ¼ cup rice wine vinegar, ¼ cup soy sauce, 1 Tablespoons toasted/dark sesame oil, ¼ tsp cayenne (whisked together)