Garden Herb Roll-Ups Recipe

Name: Garden Herb Roll-Ups
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the wraps:; 6 large collard leaves; 3 Roma tomatoes, thinly sliced; For the Pumpkin Seed Pate:; 2 cloves of garlic; 1/2 cup Brazil nuts; 1/2 cup lemon juice; 11/2 cups pumpkin seeds, soaked for 4-6 hours, drained and rinsed; 1/4 cup olive oil; 3/4 teaspoon salt; 1/4 cup parsley; 1/4 cup basil; 1/4 cup dill; For the Marinated Veggies:; 2 cups baby spinach; 11/2 cups shredded carrots; 1/4 cup onion, very thinly sliced; 2 tablespoons olive oil; 2 teaspoons lemon juice; 1/4 teaspoon salt; black pepper to taste

Servings: persons

For the wraps:
6 large collard leaves
3 Roma tomatoes, thinly sliced
For the Pumpkin Seed Pate:
2 cloves of garlic
1/2 cup Brazil nuts
1/2 cup lemon juice
11/2 cups pumpkin seeds, soaked for 4-6 hours, drained and rinsed
1/4 cup olive oil
3/4 teaspoon salt
1/4 cup parsley
1/4 cup basil
1/4 cup dill
For the Marinated Veggies:
2 cups baby spinach
11/2 cups shredded carrots
1/4 cup onion, very thinly sliced
2 tablespoons olive oil
2 teaspoons lemon juice
1/4 teaspoon salt
black pepper to taste

1
For the Pumpkin Seed Pate:
2
1) Place the garlic in your food processor fit with the s-blade. Process to chop.
3
2) Add the Brazil nuts and process until they are finely chopped.
4
3) With the blade running, add the lemon juice until the mixture is creamy.
5
4) Add the pumpkin seeds, olive oil and salt to the processor and continue to puree.
6
5) Lastly add the parsley, basil and dill and pulse to finely chop the herbs. Scrape into a bowl.
7
For the Marinated Veggies:
8
1) Toss all ingredients in a large bowl and mix well to combine all of the flavors.
9
To assemble:
10
1) Lay a collard green on your cutting board with the darker side on the board. Chop off the stem and trim off any very thick portions of the remaining center stem.
11
2) Place 6 tablespoons of the pate on the collard leaf and spread out a bit, but leave plenty of room for wrapping up the leaf.
12
3) Top with a few slices of tomato. Cover with 1/2 cup of the marinated veggies.
13
4) Roll up just like a burrito, folding up the top and bottom first and then rolling in the sides. Enjoy!

378

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: For the wraps:, 6 large collard leaves, 3 Roma tomatoes, thinly sliced, For the Pumpkin Seed Pate:, and more.

Yes, Garden Herb Roll-Ups falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Garden Herb Roll-Ups

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions