Recipe information
Ingredients for - Squash and Zucchini with Pesto
2. Summer squash, cut into long, thin strips - 3
3. Zucchini, cut into long, thin strips - 3
4. Onions, cut into strips - 2
11. Heirloom tomatoes, finely chopped - 2
How to cook deliciously - Squash and Zucchini with Pesto
1. Stage
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.
2. Stage
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.
3. Stage
Serve pesto over the warm vegetables. Top with tomatoes. Taste and adjust seasoning if needed.
