why make this recipe

Green Goddess Pesto Bowls are a delicious and healthy choice for lunch or dinner. This dish is packed with fresh flavors from basil, garlic, and healthy fats from nuts and olive oil. Not only is it tasty, but it’s also easy to prepare. You can customize it by adding your favorite vegetables. Perfect for a quick meal or a prepped lunch, these bowls are sure to satisfy.

how to make Green Goddess Pesto Bowls

Ingredients :

2 cups fresh basil leaves
1/2 cup pine nuts or walnuts
2 cloves garlic
1/4 cup nutritional yeast
1/2 cup olive oil
Salt and pepper to taste
Cooked quinoa or pasta
Chopped vegetables (e.g., cherry tomatoes, cucumbers, bell peppers)
Lemon juice for dressing

Directions :

In a food processor, combine the basil, nuts, garlic, and nutritional yeast.
With the processor running, slowly add in the olive oil until combined.
Season with salt and pepper to taste.
In a bowl, serve cooked quinoa or pasta, and top with the pesto and chopped vegetables.
Drizzle with lemon juice before serving. Enjoy your healthy meal!

how to serve Green Goddess Pesto Bowls

Serve your Green Goddess Pesto Bowls warm or cold. They are great as a main dish or side. You can add more toppings like cheese or extra veggies if you like.

how to store Green Goddess Pesto Bowls

To store your Green Goddess Pesto Bowls, keep the leftovers in an airtight container in the refrigerator. They will stay fresh for up to three days. If you want to keep the pesto longer, store it separately in a jar with a little olive oil on top to prevent browning.

tips to make Green Goddess Pesto Bowls

Use fresh ingredients for the best flavor.
Feel free to swap out nuts for your favorite type or even use seeds for a nut-free pesto.
Adjust the garlic and lemon juice to fit your taste.
If you want a creamier texture, add a bit of avocado to the pesto.

variation

You can easily change this recipe by using different herbs like parsley or arugula instead of basil. You can also use different grains like brown rice or barley instead of quinoa or pasta.

FAQs

1. Can I make this recipe vegan?
Yes, this recipe is already vegan since it uses nutritional yeast instead of cheese.

2. Can I freeze the pesto?
Yes, you can freeze the pesto in ice cube trays for easy use later. Just thaw as needed.

3. What vegetables should I use?
You can use any vegetables you like! Cherry tomatoes, cucumbers, and bell peppers work well, but feel free to be creative.

Green Goddess Pesto Bowls

A delicious and healthy choice for lunch or dinner, packed with fresh flavors from basil, garlic, and healthy fats from nuts and olive oil. This dish is easy to prepare and customizable with your favorite vegetables.

Print Recipe Pin Recipe

Prep Time 15

Total Time 15

Servings: 4 servings

Course: Dinner, Lunch, Main Course

Cuisine: Healthy, Vegan

Calories: 400

Ingredients Method Notes

Ingredients

For the pesto

2 cups fresh basil leaves Use fresh basil for the best flavor.
1/2 cup pine nuts or walnuts Feel free to swap with your favorite nuts or use seeds for nut-free pesto.
2 cloves garlic Adjust the amount to your taste.
1/4 cup nutritional yeast This ingredient makes it vegan.
1/2 cup olive oil Drizzle to add a delicious richness.
to taste Salt and pepper Season to your preference.

For serving

2 cups cooked quinoa or pasta
1-2 cups chopped vegetables Examples include cherry tomatoes, cucumbers, and bell peppers.
to taste Lemon juice Drizzle over the top for flavor.

Method

Making the pesto

In a food processor, combine the basil, nuts, garlic, and nutritional yeast.
With the processor running, slowly add in the olive oil until combined.
Season with salt and pepper to taste.

Serving the bowls

In a bowl, serve cooked quinoa or pasta, and top with the pesto and chopped vegetables.
Drizzle with lemon juice before serving.
Enjoy your healthy meal!

Notes

These bowls can be served warm or cold, and you can add more toppings like cheese or extra veggies if desired. Store leftovers in an airtight container in the refrigerator for up to three days.