Friday, August 10, 2012

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.


  1. The zucchini noodles with spinach pesto is such a great idea!

    1. Thank you. It's really good too, and It holds up well sitting in the refrigerator at work. This meal is designed to be eaten cold or at room temperature, so it's perfect for a bento.