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
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
Instructions
Active Time: 20 minutes
Full Time: 1 hour
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.
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!
