Microgreen Stuffed Zucchini Rolls

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Ingredients

4	Cups	Mixed microgreens, Mint, parsley, chives, tarragon, oregano and basil.
2	Medium	Cloves of Garlic
1/2	Cup	Roasted salted almonds
1/4	Cup	Grated Parmigiano-Reggiano
1/2	Medium	Lemon - freshly juice
1/2	Cup	Olive Oil
5	Normal	Zucchini - Sliced lengthwise
1	Cup	Ricotta cheese
1	Pinch	Salt
1	Pinch	Freshly ground black pepper
30	Any size	Fresh mint leaves

Make the herb pesto first: Put the herbs, garlic, almonds, grated cheese, lemon juice, and lemon zest in a food processor. Add the olive oil in a slow stream via the feed tube while the processor is running; process until the mixture is relatively smooth.
Preheat an outside grill or a grill pan to moderate heat.
Brush both sides of the zucchini strips with an amount of olive oil and season with salt.
Grill the strips for about 1 minute on each side, or until softened and char marks appear.
In a mixing dish, combine the ricotta and a generous dollop of pesto, seasoning with salt and pepper.
Place one zucchini strip on a work surface.
Place a mint leaf on top of a portion of the ricotta mixture on the strip.
Secure the zucchini strip with a toothpick after rolling it up.
Repeat until all of the zucchini strips have been utilized.
Serve slightly cold or at room temperature.