Mysty PfefferFennel pesto and cucumber wraps make refreshing snacks or delicious tea party side dishes. Today, however I am enjoying these wraps as a quick lunch. The abundance of fennel fronds in the herb garden will help me out on this tasty tidbit. Since I also keep walnuts and a block of Romano cheese on hand, I’m all set to blend this yumminess together.
Here is what you’ll need for these Fennel Pesto & Cucumber Wraps
- One Seedless Organic Cucumber Sliced
- 1 Cup of Organic Greens
- 1 Tablespoon of Fresh Fennel Pesto
- 2 Fresh made Tortilla Wraps (See recipe in the link below)
Fennel Pesto
- 2 Cups Fennel Fronds removed from the stems
- 2 Tablespoons of Organic Extra Virgin Olive Oil
- 1/3 Cup of Walnuts
- 1/3 Cup Shredded Romano Cheese
- 1 Lemon, juiced
- 1/4 Tsp. of Salt
- 1/4 Tsp. Pepper
Blend all the ingredients in a bullet and serve with either Tortilla Recipe pictured below!
