8 oz. chopped cilantro, for pesto
3 cloves garlic, for pesto
1/2 cup olive oil, for pesto
1/8 teaspoon. salt, or to taste, for pesto
1/8 teaspoon. pepper, or to taste, for pesto
2 oz. freshly grated Parmesan cheese, for pesto
1 medium onion, sliced
1/2 tablespoon. margarine
juice of 1/2 lemon
3 flour tortillas, warmed
lime wedge,
for garnish
carrots, zucchini and yellow summer squash, cut julienne-style broccoli and cauliflower, cut into small florets, green pepper and mushrooms, thinly sliced snow peas, whole
For Condiment
Pico De Gallo Sauce, guacamole, sour cream, shredded Cheddar cheese, salsa,
To make pesto, put cilantro and garlic in a food processor and process until finely chopped. With machine on, gradually add olive oil. Season and blend in cheese. Slice enough onion to equal about 1/2 cup. Saute with margarine in a small cast-iron skillet over medium-high heat. Cook past translucent stage until browned, about six to eight minutes.
Prepare about 2 cups of vegetables –the combination depends on personal taste. Cook all vegetables except mushrooms in lemon juice and 2 tablespoons of pesto over medium to medium-high heat. When almost at al-dente stage, add sliced mushrooms. Continue cooking for about one minute. (The remaining pesto can be refrigerated for future use.) Place vegetable mixture over sizzling onions, then spoon vegetable-onion mixture into center of warmed tortillas. Top with condiments, to taste, then roll up tortillas. Three tortillas make one very generous portion.