Take this delicious grilled squash to the next level with homemade pesto. This is a tasty dish to include at your next barbeque or fun gathering. The pesto contains two powerful nutrients. Basil is an anti-inflammatory herb that contains powerful antioxidants. Basil may help fight cancer and also has antibacterial properties.
Pistachios are a great source of healthy fats, fiber, protein, antioxidants and various nutrients, including vitamin B6 and potassium. Their health benefits include lower cholesterol and blood sugar, promotes weight loss and eye and blood vessel health.
6 small summer squash
3/4 tsp. salt
1/4 c. olive oil, plus 1 tbsp
1/4 c. pistachios
1 small clove garlic, pressed
1 c. packed basil leaves
1/4 c. grated Pecorino Romano
1/4 tsp. pepper
1/4 tsp. red pepper flakes
Cut summer squash in half lengthwise. Season cut sides with ½ teaspoon salt and let sit 10 minutes, then blot dry with paper towels.
Heat 1 tablespoon olive oil in a large skillet over medium and cook squash in batches until deep golden brown, 4 to 5 minutes per side, adding more oil if necessary. Meanwhile, in a food processor, pulse pistachios and garlic to finely chop. Add packed basil leaves, grated Pecorino Romano, and 1/4 teaspoon each salt, pepper, and crushed red pepper flakes; pulse to finely chop.
With motor running, gradually mix in 1/4 cup olive oil until smooth. Cut squash into large chunks and toss with half of pesto. Serve with shaved pecorino, basil, and remaining pesto.
We would like to thank Woman’s Day for this delightful recipe.