Grilled Summer Squash with Rustic Pesto

I never liked squash before this recipe.


2-3 summer squash  //  1/2 cup chopped fresh basil  //  1/4 cup pine nuts  //  1 tbsp extra-virgin olive oil  //  1 tbsp grated parmesan cheese  //  1 clove garlic, minced  //  2 tsp lemon juice  //  1/4 tsp salt  // vegetable oil cooking spray



1. Cut the squash diagonally in 1/4″ elliptical slices.

2. Lay squash slices out on a pan and lightly coat both sides with cooking spray.

3. Toast pine nuts in a skillet over medium-low heat, stirring constantly until golden brown.



1. Grill squash over medium heat. Flip them over after a few minutes to get both sides.

2. To make the rustic pesto, simply mix the basil, garlic, pine nuts, parmesan, and lemon juice in a small bowl.

3. Arrange a plate with your grilled squash and spoon pesto liberally over top. Enjoy!