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. Source: EatingWell Magazine, July/August 2009

EatingWell Test Kitchen


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

167 calories; 15.2 g total fat; 1.5 g saturated fat; 1 mg cholesterol; 175 mg sodium. 368 mg potassium; 6.8 g carbohydrates; 1.6 g fiber; 3 g sugar; 3.1 g protein; 521 IU vitamin a iu; 21 mg vitamin c; 40 mcg folate; 39 mg calcium; 1 mg iron; 44 mg magnesium;

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