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Copyright Meg Pearson, 2020

  • Chef Meg

Mango Mint Basil Pesto Noodle Jars

Updated: May 21


Sunday funday! The perfect time to get your fridge stocked with some meals for the busy week ahead.

When I lived in the city (Toronto, Canada) back in the day, I used to spend the majority of my Sunday mornings in the kitchen, prepping ingredients, sauces, and salads so that after my long day on the job I knew I could come home to a simple assembly-only dinner. This salad jar recipe is really just a version of my Mango Basil Summer Rolls, deconstructed. I was prepping some meals for a client and decided the rice paper wrappers might not stand up to the test of time should she not enjoy them straight away, and so I jarred that $hit!

Mango Mint Basil Pesto Noodle Jars

(packs about 2 X 340ml mason jars)

100 grams soba noodles

1/4 cup basil pesto recipe (follows)1 medium carrot– finely shredded or julienned

1/4 purple cabbage – thinly sliced

1 cup cooked chickpeas

4 cups kale, arugula or a mix, roughly chopped

1/2 ripe mango, diced large handful fresh mint leaves, chopped finely

Layer the above ingredients, divided, into 2 jars in the order listed. I like to dump it all into a big bowl and mix it before I eat to make sure all the goodies are melding.

Vegan Pesto

1/3 C firmly packed fresh organic basil*

5-6 organic kale leaves, washed, trimmed, and torn into pieces*

2-4 garlic cloves, depending on your tolerance!

1/3 C walnuts (raw, or toasted for a denser flavour)

1/4 C nutritional yeast***

2-3 T freshly squeezed lemon juice

1.5 t sea salt

1/4 C extra virgin olive oil to start, adding more as needed

#raw #vegan #salad #recipe

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