fresh basil, chopped
pine nuts, toasted
extra-virgin olive oil
parmesan cheese, grated
summer squash, (about 1 pound),, sliced diagonally 1/4 inch thick
canola or olive oil cooking spray
- 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.
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