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.
Cheers
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.
Cheers