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Pesto Summer Squash

Pesto Summer Squash
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WebMD Recipe from

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.

Prep: 30 minutes | Total Time: 30 minutes
  • 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
  • 2 medium
    summer squash, (about 1 pound),, sliced diagonally 1/4 inch thick
    canola or olive oil cooking spray
  1. Preheat grill to medium-high.
  2. Combine basil, pine nuts, oil, Parmesan, garlic, lemon juice and salt in a small bowl.
  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.


Nutritional Information

Makes: 4 servings
  • Calories115
  • Fat10 g
    • Saturated fat1 g
  • Cholesterol1 mg
  • Carbohydrates6 g
    • Dietary fiber2 g
  • Protein3 g
  • Sodium167 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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