Squash and Zucchini with Pesto recipe
All Recipes Side Dish Vegetables Squash Zucchini
Ingredients
- olive oil, or to taste 3 summer squash, cut into long, thin strips 3 zucchini, cut into long, thin strips 2 onions, cut into strips salt and ground black pepper to taste ½ cup toasted pine nuts 2 cups fresh basil leaves ½ cup grated Parmesan cheese 3 cloves garlic, chopped ¼ cup extra-virgin olive oil, or as needed 2 heirloom tomatoes, finely chopped
Nutrition Info
- 419.9 caloriescarbohydrate: 23 gcholesterol: 8.8 mgfat: 33.2 gfiber: 7.4 gprotein: 13.1 gsaturatedFat: 6.1 gservingSize: -sodium: 217.2 mgsugar: 7.5 gtransFat: : -unsaturatedFat: : -
Directions Squash and Zucchini with Pesto
Directions
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Heat olive oil in a large skillet over medium-low heat. Add squash, zucchini, and onions, saute until slightly tender, about 10 minutes. Season with salt and pepper.
Combine pine nuts, salt, and pepper in a food processor, pulse until coarsely chopped. Add basil, Parmesan cheese, and garlic. Continue to process until finely ground. Slowly add in olive oil until pesto reaches the desired consistency.
Serve pesto over the warm vegetables. Top with tomatoes. Taste and adjust seasoning if needed.