Added to shopping list. Go to shopping list.
Ingredients35 m servings 420
Original recipe yields 4 servings
- Heat olive oil in a large skillet over medium-low heat. Add squash, zucchini, and onions; saute until slightly tender, about 10 minutes. Season with salt and pepper.
- Combine pine nuts, salt, and pepper in a food processor; pulse until coarsely chopped. Add basil, Parmesan cheese, and garlic. Continue to process until finely ground. Slowly add in olive oil until pesto reaches the desired consistency.
- Serve pesto over the warm vegetables. Top with tomatoes. Taste and adjust seasoning if needed.
You might also like
- Cook's Note:
- Substitute walnuts for the pine nuts if desired.
Per Serving: 420 calories; 33.2 23 13.1 9 217 Full nutrition