8 oz. chopped cilantro, for pesto
3 cloves garlic, for pesto
1/2 C. olive oil, for pesto
1/8 tsp. salt, or to taste, for pesto
1/8 tsp. pepper, or to taste, for pesto
2 oz. freshly grated Parmesan cheese, for pesto
1 medium onion, sliced
1/2 tbsp. margarine
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
juice of 1/2 lemon
3 flour tortillas, warmed
lime wedge, for garnish
PICO DE GALLO SAUCE (RECIPE FOLLOWS), FOR CONDIMENT
guacamole, for condiment
sour cream, for condiment
shredded Cheddar cheese, for condiment
salsa, for condiment

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.

PICO DE GALLO SAUCE
1 small to medium jalapeno pepper, minced
1/4 C. diced tomato
1/4 C. onion, finely diced onion
3 tbsp. lemon juice
1 1/2 Tbsp. finely chopped cilantro
1/2 tsp. salt, or to taste

Preparation Instructions:

Combine all ingredients. Let sit for at least a half hour so flavors will blend.