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    Pesto Summer Squash

    Toasty rustic pesto takes simple grilled squash from ordinary to exceptional with tangy lemon and fresh garlic. Serve as a side dish or chop the grilled squash, combine with the pesto and toss with pasta for a light entree.


    • 1/2 cup fresh basil, chopped
    • 1/4 cup pine nuts, toasted
    • 1 tablespoon extra-virgin olive oil
    • 1 tablespoon parmesan cheese, grated
    • 1 clove garlic, minced
    • 2 teaspoons lemon juice
    • 1/4 teaspoon salt
    • 2 medium summer squash, (about 1 pound),, sliced diagonally 1/4 inch thick
    • canola or olive oil cooking spray


    Step 1
    Preheat grill to medium-high.
    Step 2
    Combine basil, pine nuts, oil, Parmesan, garlic, lemon juice and salt in a small bowl.
    Step 3
    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.

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