Radish Green & Basil Pesto Noodles

• 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.

fresh basil, walnut halves, olive oil, water, yeast, lemon juice, garlic, summer, chicken

Taken from tastykitchen.com/recipes/main-courses/radish-green-basil-pesto-noodles/ (may not work)