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Cucumber Rollups with Roasted Red Peppers, Cream Cheese & Almond Pesto 


  For the pesto:

  • 1/2 cup whole, raw almonds, soaked in filtered water for at least 4 hours and drained

  • 3 tablespoons grated parmesan cheese

  • 1 garlic clove, minced

  • 1/2 sprig rosemary, minced

  • 1 bunch basil leaves

  • 3 tablespoons olive oil, plus more for desired consistency 

  • 1 pinch ground black pepper and 1 pinch salt 


  For the rollups:

  • 2 ounces cream cheese, thinly sliced  

  • 1 red pepper, roasted and thinly sliced      -----> 

  • Almond pesto (see above), or any pesto will work 

  • 2 medium-large cucumbers, peeled 

  • Toothpicks 



 For the pesto:

 1. Combine all ingredients in a food processor or blender and blend until desired consistency is achieved. If the   blender is having trouble processing it, you may need to add more olive oil. 


 For the rollups: 

 1. Using a vegetable peeler, peel the skin off the cucumbers. Then peel the cucumber flesh into long thick strips. Stop   peeling when you start to see the seeds. Save middle part of the cucumber with seeds for a snack later. Place strips in   between two paper towels and press to remove excess moisture.

 2. Arrange strips so that they are overlapping each other slightly to make a wide roll, about 4 strips wide (see picture).   Layer the cream cheese, roasted red pepper and pesto. Using a knife, fold the rollup over once over the filling, then   using your hands tuck the ends under the filling and roll tightly. Secure with a toothpick and transfer to a plate. 

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