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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




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; carbohydrates 6.8g; dietary fiber 1.6g; sugars 2.9g; fat 15.2g; saturated fat 1.5g; cholesterol 1.1mg; vitamin a iu 521.2IU; vitamin c 21.3mg; folate 39.9mcg; calcium 38.7mg; iron 1mg; magnesium 44.4mg; potassium 368mg; sodium 174.6mg; thiamin 0.1mg.

1 vegetable, 1 fat