Grilled squash with walnut parsley pesto
By taniaf
Rate this recipe
5/5
(1 Votes)
Ingredients
- 1 cup fresh parsley leaves
- 1/3 c chopped toasted walnuts
- 1 garlic clove, smashed
- 1/4 c grated parmesan
- 1/4 tsp lemon zest
- 1 tbsp lemon juice
- 1/4 c olive oil
- salt and pepper
- 2 medium yellow squash, cut into wedges
Details
Servings 4
Preparation
Step 1
Heat a grill pan over medium high. In a food processor, pulse parsley, walnuts, garlic, parmesan, lemon zest and lemon juice until combined, about 10 seconds. With machine running, add olive oil in a slow steady stream and process until a paste forms. Season with salt and pepper. Transfer to a small bowl.
Season squash with salt and pepper. Working in batches, grill, turning occasionally, until lightly charred, 10 minutes. Serve with pesto.
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