Paleo Pumpkin Pesto Daikon Rolls

Serves 4
2 daikon radishes, peeled (sliced lengthwise thinly using a mandolin)
½ cup cup pumpkin seeds
1 small bunch of cilantro, washed with stems removed
2 small scallions
½ teaspoon salt
½ teaspoon pepper
1 tablespoon pine nuts
2 tablespoons coconut oil melted
1 tablespoon fresh lime juice
1 English cucumber, peeled, seeded and cut into thin strips
½ cup sprouts
½ an avocado, thinly sliced

Using a food processor, pulse the pumpkin seeds, pine nuts, cilantro, scallions, salt and pepper until chopped. Slowly incorporate the coconut oil and lime juice while still pulsing until mixture becomes a spreadable paste. If necessary add a teaspoon or two of water to loosen if too stiff. Add additional salt and pepper, to season to taste. Spread a dollop amount of the pesto mixture along the inside of the daikon slice. Add the cucumber slices, avocado, and sprouts to the side closest to you. Roll the daikon away from you and make sure the seam is secured with a toothpick. Repeat this process with the remaining radishes then sprinkle with salt and lime juice and serve.