Summer Squash and Spicy Citrus Pesto Salad

August 31, 2011

Summer Squash and Spicy Citrus Pesto Salad

Kumi Rao, Tucson CSA

1 share summer squash (4-5 small squash)
2 loose cups of basil
1 jalapeno lightly chopped
1/3-1/2 cup of chopped walnuts or whole pine nuts
3 cloves of garlic (roughly chopped)
1 teaspoon sea salt and
Black pepper to taste
1/3 cup extra virgin olive oil
Zest of one lemon, juice from half the lemon

Blend basil, jalapeno, garlic, 1/4 cup nuts, 1 teaspoon of salt
and 1/3 cup of olive oil in a food processor or blender until it
becomes a fine paste. Thinly slice the summer squash into
ribbons. Toss summer squash with about 1/2 cup of the pesto
or to taste.

Add lemon zest and juice to the salad. Add remaining nuts
and toss. Check seasonings to taste.

If this makes more pesto than you can use for the squash, it will
easily keep for at least a week in the fridge. Use it on pasta, rice,
or other dishes.

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