Description
A delicious recipe for Superfood Walnut Pesto, tossed with soba noodles & loaded up with healthy veggies- a flavorful nutritious lunch that is packable and can be made ahead! Vegan and GF adaptable!
Ingredients
Super Food Walnut Pesto Recipe: ( 4-6 servings)
- 1 cup walnuts
- 2 tablespoons sesame oil ( or olive oil)
- 2 tablespoons white miso
- 1–2 garlic cloves, start with one
- 1/4 cup water
- 3–4 cups baby superfood greens ( baby kale, arugula, spinach, chard)
- squeeze of lemon to taste
Bento Box: ( 2 servings )
- 4 ounces dry soba noodles ( sub GF noodles)
- 1/2 cup shredded cabbage
- 1/4 cup sliced radishes
- 1 cup of power greens
- 1/8– 1/4 cup walnuts
- olive oil and lemon for drizzling
- optional additions: edamame, sunflower sprouts, avocado, snow peas
Instructions
Begin by getting your soba noodles cooking, cook according to directions.
Make the Superfood Walnut Pesto: Place walnuts, miso, oil, garlic and water into a food processor and pulse repeatedly. Add the power greens and pulse. Adjust consistency by adding more water if you like. Add a squeeze of lemon, pulse, and taste. Add more garlic, lemon or salt to taste. (The miso is satisfyingly salty so I didn’t add salt.)
Toss the noodles with ⅓-½ of the walnut pesto ( you will have enough walnut pesto for 4-6 servings).
Place noodles in a bento box with a handful of greens, shredded cabbage, walnuts and radishes. ( Feel free to add avocado, or other veggies) Drizzle veggies with a little olive oil, lemon and salt. Pack it up with a set of chopsticks and you are good to go.
Notes
Superfood Walnut Pesto keeps for 5 days in the fridge.
Nutrition
- Serving Size:
- Calories: 184
- Sugar: 0.8 g
- Sodium: 3.9 mg
- Fat: 17.7 g
- Saturated Fat: 1.8 g
- Carbohydrates: 5.2 g
- Fiber: 1.9 g
- Protein: 4 g
- Cholesterol: 0 mg
