Tahini Pesto Bowls

Purple bowl on a white counter top filled with barley, edamame, carrots, and pesto

We are big pesto fans in this house so we thought it only natural to try a new pesto. Introducing our Tahini Pesto Bowls. With summer right around the corner I’m sure you have the pesto craving just like us. The herby basil flavor paired with the nutty flavor of tahini will have you making this in batches. Check out the recipe below and let us know what you think.

Inspiration

A lot of our inspiration comes from the seasons and here in Maryland, the weather is getting more beautiful with each passing day. We are in the process of moving but have big plans to start a late-spring garden once we are settled. Last year, our jalapeño plants were providing us with more jalapeños than we could eat. We were giving them away to friends and neighbors any chance we could. This year I told Phillip we need to work on basil plants because of how often we eat this herb. Just thinking about a basil plant had me craving pesto. I wanted to switch it up a little from our past pesto recipes and keep this very light and really a sauce you can make for anything.

Two bowls filled with grains, veggies, and ground turkey topped with a pesto sauce next to flowers

Tools Needed

Blender: You definitely need a blender if you are looking for a creamy pesto. If you don’t mind a little chunk, we have also mashed up the basil and garlic with our mortar and pestle. While it wasn’t as smooth it was equally delicious in these Tahini Pesto Bowls.

Ingredients

Basil: As if there is a better herb for a pesto besides basil. We have made a parsley, mint, pecan pesto before and it was killer. But it doesn’t have the same velvety flavor like this Tahini Pesto does.

Tahini: The holy grail of nutty, creamy, and savory. Which makes it the perfect candidate for a nut substitute in this pesto.

Garlic: Kick this Pesto up with a bit of garlic to really bring out the basil leaves.

Lemon Juice and Salt : This will provide the zing a pesto needs. At first taste after blending the pesto you may think, this is a little much. But I promise you after your second bit you won’t be able to stop eating!

Close up shot of a bowl filled with grains and veggies and topped with a green creamy sauce

Step by step

To start making these Tahini Pesto Bowls, begin with the barley. Mix together you barley and vegetable or chicken broth in a pot. Bring this to a boil and reduce to a simmer, let cook for about 40 minutes. While your barley is cooking combine your Tahini Pesto ingredients into a blender and blend until smooth. This pesto is fairly thick so you may need to stop, mix the pesto and blend again. Let the pesto sit to the side and rest.

In a skillet over medium heat add a tablespoon of olive oil. Once the pan is heated, add your ground turkey, garlic powder, onion powder, salt, and pepper. Mix well and cook until all pieces are completely brown and reach an internal temperature of 165 degrees. Steam your edamame on the stove top or in the microwave. Once the barley is cooked, make your bowls. Start with barley, ground turkey, edamame, shredded carrots, top with the creamy Tahini Pesto sauce.

From our kitchen to yours, cheers!

An overhead shot of two purple bowls filled with veggies and grains topped with pesto sauce on a white and gray countertop
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Tahini Pesto Bowls

Prep Time 1 hour 45 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 2 people

Ingredients

Tahini Pesto

  • 1 cup basil lightly packed
  • 3 tbsp tahini
  • 2 tbsp lemon juice
  • 3 small garlic cloves
  • 1 tsp salt
  • ¼ cup shredded or grated parmesan cheese
  • 2 tbsp water

Bowl Ingredients

  • 1 package shelled edamame
  • 1-2 carrots peeled and shredded
  • 1 lb ground turkey
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 cup barley of your choice
  • 3 ½ cups chicken or vegetable broth

Instructions

  • To start making these Tahini Pesto Bowls, begin with the barley. Mix together you barley and vegetable or chicken broth in a pot. Bring this to a boil and reduce to a simmer, let cook for about 40 minutes.
  • While your barley is cooking combine your Tahini Pesto ingredients into a blender and blend until smooth. This pesto is fairly thick so you may need to stop, mix the pesto and blend again. Let the pesto sit to the side and rest.
  • In a skillet over medium heat add a tablespoon of olive oil. Once the pan is heated, add your ground turkey, garlic powder, onion powder, salt, and pepper. Mix well and cook until all pieces are completely brown and reach an internal temperature of 165 degrees.
  • Steam your edamame on the stove top or in the microwave.
  • Once the barley is cooked, make your bowls. Start with barley, ground turkey, edamame, shredded carrots, top with the creamy Tahini Pesto sauce.

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