Green Bowl

Preparation time: 30 minutes

  • cooked pasta with green pesto
  • roasted mushrooms and asparagus
  • oven-baked cherry tomatoes (salt, pepper, olive oil)
  • raw rocket

Green pesto


  • 1 small bunch of fresh coriander
  • 1 bunch of baby spinach
  • 1 cup roasted almonds
  • 2 tablespoons lemon juice 
  • 1 tablespoon nutritional yeast in flakes 
  • salt and pepper to taste 
  • 4 tablespoons olive oil (or more if necessary)  

Mix all the ingredients, except the oil, coarsely in a food processor with an S blade. Finally mix in the oil by hand.  Keep the pesto refrigerated in a well closed glass for about 2 weeks.