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.

EatingWell Test Kitchen
Source: EatingWell Magazine, July/August 2009




Ingredient Checklist


Instructions Checklist
  • 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.


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.

Nutrition Facts

168 calories; protein 3.1g 6% DV; carbohydrates 6.8g 2% DV; exchange other carbs 0.5; dietary fiber 1.6g 7% DV; sugars 2.9g; fat 15.2g 23% DV; saturated fat 1.5g 8% DV; cholesterol 1.1mg; vitamin a iu 521.2IU 10% DV; vitamin c 21.3mg 36% DV; folate 39.9mcg 10% DV; calcium 38.7mg 4% DV; iron 1mg 6% DV; magnesium 44.4mg 16% DV; potassium 368mg 10% DV; sodium 174.6mg 7% DV; thiamin 0.1mg 9% DV.

Reviews (1)

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Rating: 5 stars
Yummy This turned out great and had wonderful flavor. It gave the squash a rich touch. I grilled the squash on an indoor grill pan. I took some for lunch and co-workers thought the smell was wonderful. I will definitely make this again. Pros: Great use for squash Read More