Name: Squash and Zucchini with Pesto
Prep time: 25 min
Cook time: 25 min
Yield: 4
Ingredients: Olive oil, or to taste -; Summer squash, cut into long, thin strips - 3; Zucchini, cut into long, thin strips - 3; Onions, cut into strips - 2; Salt and ground black pepper to taste - 2; Toasted pine nuts - ½ cup; Fresh basil leaves - 2 cups; Grated Parmesan cheese - ½ cup; Garlic, chopped - 3 cloves; Extra-virgin olive oil, or as needed - ¼ cup; Heirloom tomatoes, finely chopped - 2

Ingredients for - Squash and Zucchini with Pesto

1. Olive oil, or to taste

2. Summer squash, cut into long, thin strips 3

3. Zucchini, cut into long, thin strips 3

4. Onions, cut into strips 2

5. Salt and ground black pepper to taste 2

6. Toasted pine nuts ½ cup

7. Fresh basil leaves 2 cups

8. Grated Parmesan cheese ½ cup

9. Garlic, chopped 3 cloves

10. Extra-virgin olive oil, or as needed ¼ cup

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.