Grilled squash with walnut parsley pesto

By taniaf

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.