Radish Green & Basil Pesto Noodles Recipe

Name: Radish Green & Basil Pesto Noodles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1- 1/2 cup Radish Greens; 3 cups Fresh Basil Leaves; 1/4 cups Walnut Halves; 3 Tablespoons Olive Oil; 2 Tablespoons Water; 1- 1/2 Tablespoon Nutritional Yeast (or Parmesan Cheese); 1 Tablespoon Miso Paste; 1 Tablespoon Lemon Juice; 3 cloves Garlic; 3 whole Medium Summer Squash; 1 whole Large Cooked Boneless, Skinless Chicken Breast, Shredded

Servings: persons

1- 1/2 cup Radish Greens
3 cups Fresh Basil Leaves
1/4 cups Walnut Halves
3 Tablespoons Olive Oil
2 Tablespoons Water
1- 1/2 Tablespoon Nutritional Yeast (or Parmesan Cheese)
1 Tablespoon Miso Paste
1 Tablespoon Lemon Juice
3 cloves Garlic
3 whole Medium Summer Squash
1 whole Large Cooked Boneless, Skinless Chicken Breast, Shredded

1
1.
2
Rinse the radish greens and basil leaves thoroughly.
3
2.
4
Place all ingredients (except the summer squash and chicken) into a food processor and process until smooth.
5
3.
6
Chop off the tops and bottoms of the summer squash.
7
Make noodles by using blade B of a spiralizer.
8
4.
9
If you dont own a spiralizer, just make squash ribbons with a vegetable peeler.
10
5.
11
In a large bowl, toss the noodles, chicken, and sauce together until well incorporated.
12
6.
13
Refrigerate any leftovers in an airtight container.

283

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1- 1/2 cup Radish Greens, 3 cups Fresh Basil Leaves, 1/4 cups Walnut Halves, 3 Tablespoons Olive Oil, and more.

Yes, Radish Green & Basil Pesto Noodles falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Radish Green & Basil Pesto Noodles

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