The theme for this month’s Recipe Redux was Green With Herb Envy – with an aim to use a fresh green herbs in a nontraditional way. I choose cilantro to get a bit crazy with. This pesto recipe was inspired by the Rebar Cookbook which is hands down the best vegetarian cook book coming from Victoria, B.C.
“Pepita’s, also known as pumpkin seeds, are popular in Mexican cuisine. Just 1/4 cup of pepitas provides you with 185mg of Magnesium. That’s almost 50% of your RDI”
Coriander in place of basil is not the only twist. This recipe uses pepita’s (pumpkin seeds) in place of pine nuts for a solid crunch and a good squeeze of lime juice for some tang. I used parmesan cheese but if you wish to exclude dairy, a white miso paste is a good alternative. Any wrap or tortilla could be used but I chose to make Atta Flour wraps because it is a whole-wheat flour and they are super easy to make.
Recipe for Coriander Pesto Atta Wraps with Mushrooms, Feta, Capsicum and Fresh Salsa
Recipe By Rachel and Rebar Cookbook
Total Cook Time: 45 minutes
Ingredients for Coriander Pesto Atta Wraps with Mushrooms, Feta, Capsicum and Fresh Salsa
1 bunch Coriander (Cilantro), stems removed
2 tsp of lime juice
2 tbsp of parmesan cheese
1 garlic clove
1/4 cup pepita’s, toasted
1 chili, chopped with seeds
1/8 tsp salt
2 tbsp of olive oil
2 tomatoes, diced
1/4 red onion
2 tbsp fresh coriander, chopped
1/8 tsp salt
1/8 tsp chili flakes
2 tsp lime juice
3 large mushrooms, cut into thick slices
1 clove garlic, diced
1 tsp balsamic vinegar
1 large banana pepper or red capsicum
1/4 cup crumbled feta
Atta Flour for wraps (or any pre-made wraps you like)
Method for Coriander Pesto Atta Wraps with Mushrooms, Feta, Capsicum and Fresh Salsa
Prepare Atta Flour as per package directions.
Pop the red banana pepper or red capsicum in the oven whole. Leave for 15 min or until skin is blackened. If you like skinless roasted peppers, put the pepper in a bowl after roasting it and cover with cling wrap for 5 minutes. Now the skin will be easy to peel off. I just leave mine on. Discard the seeds and slice it thinly.
Put all ingredients for the pesto in a blender. My below average blender produced a chunky pesto which ended up tasting fantastic. Blend until you are happy with the consistency.
For the salsa, combined the diced tomato, red onion and coriander. Season with salt and add the chili and lime juice.
Heat some olive oil in a pan and add the sliced mushrooms being careful not to let them touch each other (no crowding!). When they start to go a bit soft, about 5 minutes in, add the garlic. Sautée until nice and soft then add the balsamic vinegar. After the liquid evaporates remove from heat and put in separate bowl.
Put all components in their separate bowls including the feta. Roll out your dough into the desired size (I made 4 medium wraps from mine) and place them in a lightly oiled, heated pan. Cook for 3-4 minutes on each side or until air pockets begin to form. Usually oil is not necessary to add in between each wrap, but see how you go.
Assemble by spreading the pesto over the wrap, layer with the mushrooms, banana peppers, salsa and cheese. Enjoy!
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