Chimi-pesto lunch bowl

By Vijaya Selvaraju
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  • 1 cup basil leaves
  • 1/4 cup mint leaves
  • 1/4 cup parsley leaves
  • 2 tablespoon fresh oregano leaves
  • 2 cloves garlic, finely minced
  • Juice and zest of 1 lemon
  • 1/2 teaspoon red chili flakes
  • 1/2 cup olive oil
  • 3 tablespoon freshly grated Parmesan
  • Salt and pepper to taste

To plate (serving suggestions):

  • 1 cup cooked rice/pasta/quinoa/couscous
  • Pan-seared shrimp
  • A medley of sautéed vegetables (i.e. Mushrooms, green peas, tomatoes)


  1. In a food processor pulse together basil, mint, parsley, oregano, garlic, lemon juice and zest, chili flakes, and olive oil until herbs are just finely chopped but not completely smooth.
  2. Transfer to a bowl, and stir in parmesan. Season with salt and pepper to taste.
  3. To assemble, toss two tablespoons of chimi-pesto into the cooked grain of your choice (rice/pasta/quinoa/couscous). Transfer to a bowl, and top with shrimp, and vegetables. Drizzle a little more chimi-pesto over the top as desired. Enjoy! :)

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