Pesto-Topped Grilled Summer Squash

By nancytripp

Ingredients

• Ingredients
• 1/2 cup chopped fresh basil
• 1/4 cup toasted pine nuts, (see Tip)
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon grated Parmesan cheese
• 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
• Tip: To toast pine nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Details

Servings 4

Preparation

Step 1

Preparation

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.