Servings: 3
Radish Green & Basil Pesto Noodles
Ingredients
- 1 1/2 cups (50g) radish greens
- 3 1/2 cups (125g) fresh basil leaves
- 1/4 cup (28g) walnut halves
- 3 tablespoons olive oil
- 2 tablespoons water
- 1 1/2 tablespoons nutritional yeast, can sub with parmesan cheese
- 1 tablespoon miso paste
- 1 tablepsoon lemon juice
- 3 cloves garlic
- 3 medium summer squash, zucchini or yellow squash
- 1 large cooked chicken breast, shredded (about 1/2 lb to 3/4 lb, 225g to 336g)
Instructions
- Rinse the radish greens and basil leaves thoroughly.
- Place all ingredients (except the summer squash and chicken) into a food processor and mix until smooth.
- Chop off the tops and bottoms of the summer squash. Make noodles by using Blade C of a spiralizer. If you don't own a spiralizer, just make squash ribbons with a vegetable peeler.
- In a large bowl, toss the noodles, chicken, and sauce together until well incorporated.
- Refrigerate any leftovers in an airtight container.
Notes
- If you don't have any radish greens, just substitute it with some spinach or kale.
- The stems of the radish greens can be quite prickly, so I plucked out the leafy greens from the stem.
- Feel free to add more water or olive oil to get the consistency that you like.
- If you don't have miso paste, just add a tiny bit more oil and season the sauce with salt.
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