Zucchini Rolls with Basil Pesto and Red Bell Pepper Coulis

This is from the wonderful web page: rawepicurean.net. Please check them out for many raw ideas. I made 8 of these Zucchini rolls and had them for lunch. These make great appetizers for a party. Use fresh local ingredients and you will wonder how you ever survived without this beauty. It's the dish that will make you scream "Where have you been all my life sweet cheeks?"

Basil Pesto:

• Basil (1 cup, I used rosemary, thyme, savory and oregano as that's what I had fresh)
• Parsley (1 cup)
• Pine Nuts (1/2 cup, I used cheaper walnuts)
• Garlic (3-4 cloves)
• Olive oil (1/2 a cup, use a good one!)
• Salt and Pepper to taste

Add the basil (or whatever garden herbs you have (experiment)), parsley, pine nuts and garlic to a food processor and mix. Scrape down the sides of the food processor with a rubber spatula, if necessary. Add the salt, pepper, and the olive oil in a constant stream while the food processor is running. Makes about 1 cup.

Red Bell Pepper Coulis:
(Coulis is any sauce made from pureed vegetables or fruits, I had to look it up)

• Red Bell Pepper (1 large, Yellow works too)
• Onion (1/4 cup any kind) 
• Apple Cider Vinegar or fresh lemon juice (2 tbs)
• Garlic (1 large clove)
• Salt and pepper to taste

Add all ingredients to a food processor and process until well mixed and chopped. Place a fine mesh strainer over a bowl. Pour the red pepper mixture in the strainer. Use a spoon or rubber spatula to press the mixture against the strainer to push the juice through. Reserve the red pepper pulp for another use – keep refrigerated (lasts up to 4 days). This pulp is great for a fast soup (just add water) or a fast dressing (add oil and vinegar). Makes about ½ cup

Zucchini Rolls

Zucchini (1 large fat)

Using a mandoline cut the zucchini lengthwise into as thin as you can slices. Good chefs could do this with a knife. You need very thin so it rolls and does not break. Practice and have an extra zucchini handy just in case.

Assembly

Using a teaspoon, spread each zucchini slice with basil pesto. Roll up each slice – starting from one end roll to the other. Place a roll, seam side down, in a small curved plate and pour 3-4 tbs of the red bell pepper coulis over it. Then say hello to your new BFF. This can be made ahead of time and stored in the fridge. Salud!