Ingredients for Pesto With Summer Squash Saute
- Fresh Basil
- Garlic Clove
- 3 tablespoons olive oil
- ½ cup walnuts
- ½ cup grated Parmesan cheese
- Summer Squash
- Fresh Mushrooms
- 1 small onion, diced
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How to Make Pesto With Summer Squash Saute
- **Make the Pesto:** Combine 2 cups packed fresh basil leaves, 2 cloves garlic, 2 tablespoons olive oil, ½ cup walnuts, and ½ cup grated Parmesan cheese in a food processor.
- **Pulse:** Pulse until a coarse paste forms, scraping down the sides as needed.
- **Set Aside:** Transfer the pesto to a small bowl and set aside.
- **Sauté Squash:** Heat 1 tablespoon olive oil in a large skillet over medium heat.
- **Add Veggies:** Add 2 medium zucchini (or yellow squash), diced, 1 small onion, diced, and 1 cup sliced mushrooms to the skillet.
- **Cook:** Cook, stirring occasionally, until the squash is tender-crisp, about 5-7 minutes.
- **Stir in Pesto:** Add the prepared pesto to the skillet and toss to coat the squash evenly.
- **Season:** Season with salt and freshly ground black pepper to taste.
- **Serve:** Serve the pesto summer squash saute warm, as a side dish or a light vegetarian meal.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
16g
Fat
9g
Carbs
2g
