Chobani's Pesto Parm Bowl

Chobani's Pesto Parm Bowl

Yes we're eating savory yogurt bowls, and you should too. This delicious version is made with fresh walnut basil pesto, garlicky roasted tomatoes, and delicious crispy parmesan pieces—all powered by a steady stream of Drizzle.

by Chobani | @chobani


Chobani Yogurt

Flaky sea salt

Balsamic glaze

Pine nuts, lightly toasted until fragrant and browned 

Walnut Basil Pesto:

2 big handfuls of basil leaves, with minimal stems

1 cup Drizzle

3 garlic cloves

1 shallot

1 cup parmesan, freshly grated

3 tbsp lemon juice 

1½ tbsp kosher salt

1½  tbsp black ground pepper

½ cup walnuts

Roasted Cherry Tomatoes: 

4 cups halved grape tomatoes

½ cup Drizzle

3 tbsp garlic, minced

2 tbsp kosher salt

2 tbsp black ground pepper

Parmesan Crisp Ingredients:

2 cups parmesan, freshly grated


Active Time: 20 minutes

Full Time: 1 hour

Serves 1

First, get those parmesan crips going! Set your oven to 350 F, and spread out your cheese evenly on an oven mat lined sheet pan. Bake for 10-15 minutes, or until the cheese is golden brown.


Let it rest for 15 minutes before shattering the baked cheese sheet into a ton of delicious parmesan crisp pieces. Set aside, but leave your oven on because it's time to roast some tomatoes. 


Mix all your tomato ingredients in a bowl and then spread the mixture out onto your sheet pan. Bake for 40 minutes, or until blistered but not burnt.


While those tomatoes are baking, on to your walnut basil pesto! Add all your dry ingredients in a blender with half of your allotted Drizzle, and start to bend.


Open the blender and mix your pesto! Then add in the rest of your Drizzle and keep on blending until smooth. Add extra Drizzle as needed for smoother consistency and set aside.


To assemble your bowl, start with a generous serving of Chobani Yogurt (we'd go for their yummy classic Plain Greek Yogurt). Then add a layer of the walnut basil pesto, roasted tomatoes, and parmesan crisps to your liking.


Top it off with a healthy coating of Drizzle, a little balsamic vinegar, toasted pine nuts, and flaky Maldon sea salt to finish it all off!