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Grilled Squash with Walnut-Parsley Pesto

  • servings: 4

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Ingredients

  • 1 cup tightly packed fresh parsley leaves
  • 1/3 cup chopped toasted walnuts
  • 1 small garlic clove, smashed and peeled
  • 1/2 ounce Parmesan, finely grated (1/4 cup)
  • 1/4 teaspoon finely grated lemon zest
  • 1 tablespoon fresh lemon juice
  • 1/4 cup extra-virgin olive oil
  • Coarse salt and ground pepper
  • 2 medium yellow squash, cut lengthwise into 3/4-inch wedges

Cook's Note

Good with pork chops, mussels, or flank steak.

Directions

  1. Step 1

    Heat a grill or grill pan to 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 pesto with salt and pepper and transfer to a small bowl.

  2. Step 2

    Clean and lightly oil hot grill. Season squash with salt and pepper. Working in batches, grill squash, turning occasionally, until lightly charred and tender, about 10 minutes. Transfer to a platter and serve with pesto.

Source
Everyday Food, July/August 2011

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