Rating: 2.27 stars
11 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 8
  • 1 star values: 1
  • 11 Ratings

The nuttiness of walnut-parsley pesto brings out the natural sweetness of grilled summer squash in this dish that pairs well with pork chops, mussels, or flank steak.

Everyday Food, July/August 2011

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Recipe Summary

Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Notes

These squash are good with pork chops, mussels, or flank steak.

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Reviews

11 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 8
  • 1 star values: 1