once the summer squash starts growing, there is a constant supply for a good while. one of my favorite ways (and just so happens to be one of the easiest ways) to prepare it is to make a big batch of pesto and throw the squash on the grill.
fresh pesto
3 cups of fresh basil leaves
3.4 cup of parmesan cheese
1/3 cup pine nuts
4 cloves of garlic…or more!
salt to taste
1/3 cup good olive oil
you can either throw the ingredients minus the olive oil into a food processor or chop and mix everything by hand, like they do in italy. add the olive oil at the end
the pesto stays good for about a week in the fridge or freeze some in ice cube trays and enjoy fresh pesto througout the winter.
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the squash
-warm up the grill, you will want to cook the squash on high heat
-cut the squash in half, you can leave the ends on if you would like
-toss them in olive oil to prevent sticking to the grill
-place them on the grill face down
-when grill marks appear, flip the squash.
-when this side is done, brush or spoon on some pesto and return the squash to the grill, face down
-cook this side quickly, you really just want to lightly cook the pesto
done!
these are great the next day, chilled
