Vegan Zucchini Rolls With Pesto | Cooking With Jade Store

Vegan Zucchini Rolls With Pesto

< 1 minute

(Cooking Time: 15 minutes \ Preparation Time: 0 minutes  \ Servings: 3)

Zucchini Rolls

NUTRITIONAL FACTS: Calories 297g / Fats 9.3g / Cholesterol 0mg / Total Carbohydrate 11g / Protein 6g


  • Food processor
  • Vegetable peeler
  • Bowl
  • Toothpicks


  • 2 zucchini
  • 1 small can of cherry tomatoes

For the pesto:

  • 1 tbsp fresh basil leaves
  • 2 tbsp minced garlic
  • 3/4 tsp raw cashew nuts
  • 2 tbsp freshly squeezed lemon juice
  • 1/3 tsp olive oil
  • 1 tsp sea salt
Zucchini Rolls


  • Start by preparing the pesto, mainly because it becomes tastier as it rests a bit.
  • Blend cashews, olive oil, basil, garlic, lemon juice, nutritional yeast, salt and pepper in a food processor until smooth. Cover and refrigerate. Cut off the ends of each zucchini. Then, using a vegetable peeler, slice the zucchini into strips.
  • Repeat this process until you have peeled enough strips for the amount of rolls you want to make. Set aside.
  • Wash the cherry tomatoes and put them in a bowl. Prepare toothpicks. On a flat surface, lay out a slice of zucchini, put a spoonful of pesto and spread it evenly.
  • Place a cherry tomato near one end of the zucchini and start wrapping the tape around the tomato.
  • At the end, prick the roll with a toothpick and set it aside.
  • Repeat the process until you run out of ingredients.
  • If you have leftover pesto, you can store it in the refrigerator for 2-3 days.
  • Serve and enjoy your zucchini rolls
Zucchini Rolls

If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.

Leave a Reply

Your email address will not be published. Required fields are marked *

cooking lessons promotion