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Summer Squash Pesto
- 1 medium summer squash, cut into thin slices
- 1 bag basil, large stems removed
- 2 cloves garlic
- 1 tablespoon oil
- 1 large handful toasted walnuts, roughly chopped
- Parmesan or Romano cheese, grated (optional)
- 1 package pasta, cooked
Toss basil, garlic, oil and half of walnuts into a food processor and pulse until well blended. Heat a small amount of oil in a skillet over high heat and cook squash until beginning to brown. Toss squash together with pesto, pasta and remaining nuts. Serve sprinkled with cheese, if desired.
Submitted by Sara Jones, Tucson CSA