Green Glow Pesto Bowl

This gorgeous Green Glow Pesto Bowl is packed full of all the nourishment, including calcium, vitamin C and loads of antioxidants that are particularly great for glowing skin and hair (hence the name!) It's super simple to whip up in a pinch, especially if you’re like me and keep batches of pesto in the freezer. Don't worry, I've included directions for the fresh pesto below in case you don't. ;)



Here's what you need to make it:

Bowl

  • 1 head broccoli

  • 1 avocado

  • 1 spiralized raw zucchini

  • 5 fresh green beans, chopped into small pieces

  • ½ head kale, sauteed in ½ tbsp EVO

  • ½ cup frozen shelled edamame or peas or both

  • Base of mixed greens such as spring mix or kale/chard/arugula

Pesto - I used basil pesto but you could also use my garlic scape pesto.

  • 1 cup loosely packed fresh basil

  • A few sprigs of fresh parsley

  • 3 cloves garlic

  • 1 tbsp hemp seeds (optional: for added Omega 3 goodness)

  • ½ cup of pine nuts (or slivered almonds, cashews, walnuts or sunflower seeds)

  • Salt to taste

  • ½ cup EVO

Here's what to do to make it:
  1. Make your pesto first by adding all ingredients to a food processor except EVO. Process ingredients on high speed, while drizzling olive oil into chamber very slowly. Pesto should get to a medium thick consistency but if you like it runnier add more EVO.

  2. Remove frozen shelled edamame or peas from the freezer and set aside to thaw.

  3. Cut broccoli into florets and steam until tender enough to pork with a fork (I like mine on the slightly crunchy side).

  4. Spiralize zucchini, chop green beans and avocado, and remove kale from stems while broccoli cooks.

  5. Add EVO to pan, heat on medium and saute kale until softer (about 5-10 mins).

  6. Place mixed greens base in your bowl. Add cooked broccoli, kale, avocado, green beans and thawed edamame to bowl. Top with as much fresh pesto as you like and enjoy!

- Lisa xx


P.S. If you make this recipe, please take a photo and tag me! :)

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