Table of Contents
Discover a healthy and delicious way to enjoy vegetables with zucchini and sweet potato noodles topped with fresh pesto, all served in crisp lettuce wraps. This dish is perfect for a light lunch or a refreshing appetizer that combines vibrant flavors and textures.
Ingredients
- 2 zucchinis, spiralized
- 2 sweet potatoes, spiralized
- 1 cup fresh basil leaves
- 1/2 cup pine nuts or walnuts
- 1/2 cup grated Parmesan cheese (or nutritional yeast for vegan)
- 2 cloves garlic
- 1/4 cup olive oil
- Salt and pepper to taste
- Large lettuce leaves (romaine or butter lettuce)
Preparation of Noodles
Start by washing and spiralizing the zucchinis and sweet potatoes. Set the noodles aside. To keep them fresh and crisp, you can lightly toss them with a pinch of salt and let them sit for 10 minutes before serving.
Making the Pesto
In a food processor, combine basil leaves, pine nuts, Parmesan cheese, and garlic. Pulse until finely chopped. With the processor running, slowly add the olive oil until the pesto reaches your desired consistency. Season with salt and pepper to taste.
Assembling the Lettuce Wraps
Lay large lettuce leaves flat on a plate. Spoon a generous amount of zucchini and sweet potato noodles into each leaf. Top with a dollop of pesto and gently fold the lettuce to create a wrap. Repeat with remaining ingredients.
Serving Suggestions
Serve these wraps immediately for the best crunch and flavor. They make a perfect light lunch or appetizer. For added protein, include grilled chicken or tofu inside the wraps. A squeeze of lemon over the top can add a fresh zing.