EatingWell Test Kitchen
Used by permission. (c) Eating Well, Inc.
|1/2 cup chopped fresh basil||2 teaspoons lemon juice|
|1/4 cup toasted pine nuts, (see Tip)||1/4 teaspoon salt|
|1 tablespoon extra-virgin olive oil||2 medium summer squash, (about 1 pound), sliced diagonally 1/4 inch thick|
|1 tablespoon grated Parmesan cheese||Canola or olive oil cooking spray|
|1 clove garlic, minced|
Preheat grill to medium-high.
Combine basil, pine nuts, oil, Parmesan, garlic, lemon juice and salt in a small bowl.
Coat both sides of squash slices with cooking spray. Grill the squash until browned and tender, 2 to 3 minutes per side. Serve topped with the pesto.
Tip: To toast pine nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
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