Summer squash is one of my all-time favorite foods. Grilled, boiled, mixed with scrambled eggs and ketchup (what can I say… I love ketchup!). I could honestly eat squash every day. In the summer when it is plentiful, I try new twists on my old favorite.
Thank you for reading this post, don't forget to subscribe!With thyme taking over my herb garden, I decided to make some thyme pesto and toss it with the squash. Super yum! Even the kids came back for seconds….and thirds. There was none left for lunch the next day. Darn!
Toss the pesto with pasta…heck, add the squash to that and..enjoy the bounty of summer.
Thyme Pesto and Summer Squash
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Prep time:
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Ingredients
- 1 1/2 cups loosely packed fresh spinach
- 1/2 cup loosely packed fresh thyme leaves
- 1/2 cup grated Parmesan.
- 1/2 cup walnuts.
- 2 garlic cloves.
- 1/4 -1/2 cup olive oil (to preference)
Instructions
- In a food processor or high power blender (e.g. BlendTec) combine the spinach, thyme, walnuts, garlic, and Parmesan.. Process until the ingredients are roughly chopped. Then, with the processor running, gradually drizzle in the olive oil until you the desired consistency pesto.
- Cut squash into ~ 1/2 inch slices. Place in a microwave safe bowl and cover tightly with plastic wrap (to trap in steam). Microwave for 5 min on high or until squash is tender but not mushy.
- Add 1/4 cup of pesto mixture and toss to coat.
- Remaining pesto can be kept refrigerated for about a week and used as a pasta sauce or spread for sandwiched or toasts.
Adapted from Epicurious.
