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Ingredients
US|METRIC
1 SERVINGS
- 1 lb. brown rice (spiral noodles, make sure to use GF noodles if you're gluten free - I love the brown rice noodles available at Trader Joes and Whole Foods)
- 12 cloves garlic (minced fine, since we're already going to get out the food processor to make the pesto, I recommend using it to chop the garlic to save yourself some time!)
- 2 cups fresh basil
- 2 cups kale (fresh)
- 3/4 cup walnuts (raw, unsalted)
- 1 onion (minced)
- 2 Tbsp. olive oil
- 2/3 cup water
- 1 tsp. salt
- 1 Tbsp. nutritional yeast (optional)
- 1 bunch asparagus (about 10-12 stalks, woody stalks removed and chopped into 1-2 inch pieces)
- 30 cherry tomatoes (halved, or 2 medium tomatoes chopped into 1/2 inch chunks)
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