Saturday, September 21, 2013

Weekend Recipe - Pesto Topped Summer Squash

It is the season for making Pesto.  If you Basil is not done for the season it soon will be.  The temps are threatening to drop below 40 in the coming week here so the rush to harvest
the basil is on.

That means much Pesto is in my future.  Check out this post if you want to know a few ways to make and preserve Pesto.

I thought I would share this great recipe that uses yellow or zucchini summer squash with a bit of Pesto.

If you serve this with a side of pasta you have a great meal.

Grilled Summer Squash with Pesto topping
1/2 cup chopped fresh basil
1/4 cup toasted pine nuts
1 tablespoon extra-virgin olive oil
1 tablespoon grated Parmesan cheese
1 clove garlic, minced
2 teaspoons lemon juice
1/4 teaspoon salt
2 medium summer squash, (about 1 pound), sliced diagonally 1/4 inch thick
Canola or olive oil cooking spray

Preheat grill to medium-high. 

Combine basil, pine nuts, oil, Parmesan, garlic, lemon juice and salt in a small bowl.  If you chop the basil fine you will not need to use a blender.  If not, you can run all but the nuts in a food processor and stir in the nuts.  I like the nuts whole for this recipe.

Coat both sides of squash slices with cooking spray. Grill the squash until browned and tender, 2 to 3 minutes per side. Serve topped with the pesto.

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