Spinach Pesto Zucchini Noodle Bento

Last night I made Spinach Pesto and Zucchini Noodles for dinner, and I made enough of each to bring leftovers to work today. It was a simple meal, but there was a lot of work involved making the noodles and the pesto.

• 2 Giant Blackberries (These were huge!)
• 1/2 Container No Added Sugar Tapioca Pudding (I thought I grabbed Rice Pudding when I was shopping, but the tapioca is good too.)
• Watermelon Heart 
• Baby Carrots (To add more filling fiber and a nice pop of color to the bento)
• 6 Blueberries (These were also pretty large)
• 10 Purple Grapes (I know they are called red grapes, but they are purple to me)
• Cherry Tomato (once again, this was a huge cherry tomato. More like 3 cherry tomatoes combined)
• Zucchini Noodles w/ Spinach Pesto

To make the Zucchini Noodles I used a vegetable peeler on a few large zucchinis and just made a lot of thin flat noodles. I blanched them to just make them softer. then I tossed them with some pesto.
To make the pesto I tossed a whole bag of baby spinach into the food processor and processed until it was ll chopped up. I then added the other ingredients (garlic, basil, cracked pepper, parmesan cheese, almonds/walnuts) and processed while adding oil and water until it was combined. I used a little water to cut back on the fat. I also used less oil then most pesto recipes call for so it was much thicker then most pesto.
This would actually be great as a spread on a sandwich, or a sauce on pizza as well as a sauce for pasta.