Summer Squash Pesto

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.

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