Pesto Noodle Bowl Recipe

Toast coconut and nuts (if not toasted)

If your shredded coconut or nuts are not toasted, warm a dry skillet over medium heat. Add the shredded coconut and toast, stirring frequently, until lightly golden and fragrant, about 3–5 minutes. Transfer to a plate. In the same skillet briefly toast the pine nuts or cashews until fragrant, 1–2 minutes. Let cool.

Blend pesto

In a food processor, combine the toasted shredded coconut, basil leaves, parsley (if using), garlic, toasted pine nuts, grated Parmesan or nutritional yeast, lime juice, salt, and black pepper. Pulse to chop and start forming a paste.

Emulsify

With the processor running, slowly drizzle in the extra-virgin olive oil and neutral oil until the mixture becomes a smooth, loose paste. Stop and scrape down the sides as needed. If the pesto is too thick, add warm water 1 tablespoon at a time until it reaches a spreadable, saucy consistency (about 1–2 tablespoons). Taste and adjust salt, pepper, or lime juice.

Set the coconut pesto aside at room temperature if serving immediately, or refrigerate in an airtight container for up to 3 days. If chilled, bring to room temperature before tossing with noodles so it loosens.

Prepare rice noodles

Bring a large pot of water to a rolling boil and add 1 teaspoon salt. Remove from heat, add the rice noodles, and soak according to package instructions until tender but still slightly chewy (typically 4–6 minutes for medium rice noodles). Stir gently to prevent sticking. Drain noodles in a colander and rinse briefly under warm running water to remove excess starch. Toss immediately with 1 teaspoon oil to keep them separated.

Prep vegetables and protein

While the noodles soak, slice the roasted red peppers into strips, thinly slice the scallions, julienne the cucumber, and if using spinach lightly warm it in a skillet just until wilted (30–60 seconds). If adding protein like chicken or tofu, warm or reheat and set aside.

Combine pesto and noodles

Place the drained noodles in a large mixing bowl. Add about 3/4 cup of the coconut pesto and toss gently with tongs or two forks to coat the noodles evenly. Add more pesto, up to another 1/4 cup, if you prefer a saucier bowl. Taste and adjust seasoning with a pinch of salt, a squeeze of lime, or a few grinds of black pepper.

Assemble bowls

Divide the pesto-coated noodles among serving bowls. Arrange roasted red pepper strips, sliced scallions, cucumber julienne, and wilted greens on top or to the side. Add your warmed protein if using. Sprinkle toasted sesame seeds and optional chili flakes over each bowl.

Serve immediately with lime wedges on the side so diners can squeeze fresh lime over their bowls for brightness.

Leftover pesto: refrigerate in an airtight container for up to 3 days. If it firms in the fridge, bring to room temperature and stir in 1–2 teaspoons oil or water to loosen before using. Leftover assembled noodles (without fresh cucumber) keep refrigerated for 1–2 days; toss with a little extra oil or pesto before serving.