August 25, 2008
Summer Squash Pesto
Sara Jones, Tucson CSA
1 medium summer squash, cut into thin slices
1 bag basil, large stems removed
2 cloves garlic
1 tablespoon oil
1 large handful toasted walnuts, roughly chopped
Parmesan or Romano cheese, grated (optional)
1 package pasta, cooked
Toss basil, garlic, oil and half of walnuts into a food processor
and pulse until well blended. Heat a small amount of oil in a
skillet over high heat and cook squash until beginning to brown.
Toss squash together with pesto, pasta and remaining nuts.
Serve sprinkled with cheese, if desired.