Tomacado Pesto Burrito

red cabbage
raw power olives
alfalfa sprouts
celery
red pepper
walnuts
basil
oregano
cilantro
2 lemons
olive oil
garlic
ginger
nama shoyu
1 large tomato (heirloom preferred)
1 avocado
1 jalapeno/thai chile

Pesto: Blend walnuts, olive oil, handful of basil, handful of oregano, 3 cloves garlic, 1 tsp nama shoyu, and lemon juice (from one lemon) in a blender until pesto is created.

Tomacado sauce: Blend 1/4 red pepper, 1-2 tsp ginger, 2 cloves garlic, lemon juice (from other lemon), jalapeno, 1 tsp nama shoyu until liquid. Add the tomato, avocado, cilantro, and olive oil.. Pulse chop to keep mixture semi-chunky.

Pull off 1-2 red cabbage leaves, fill with pesto, add chopped red pepper and celery. Top with tomavocado sauce mixture, top with 3-4 chopped raw power olives... Top that with alfalfa sprouts.

Mmmmmmmmm..