Pesto Squash |
| Name: |
Christie Smith |
| Base: |
Fort Campbell, KY |
| Recipe: |
Pesto Squash
A basic pesto goes well with sauteed summer
squash.
Serves 4
1/2 cup Basil, fresh
1/2 teaspoon Garlic, minced
2 Tablespoons Olive oil
1 Tablespoon Walnuts
1 Tablespoon Parmesan cheese
2 large Summer squash (yellow or zucchini), sliced
1 Tablespoon Olive oil
1/4 cup Mushrooms, sliced
1/4 cup Onion, sliced
To make the pesto, place the basil, garlic, two
tablespoons of oil, walnuts and cheese in a food
processor. Pulse until a coarse paste forms. Set
aside. Heat the one tablespoon of oil in a
skillet. Add the squash, onion and mushrooms. Cook
until just soft. Toss in the pesto. Check the
seasonings. Serve warm. |
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