Hello everybody, it is Louise, welcome to my recipe page. Today, we’re going to make a special dish, saute squash w/ pesto. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
To make the pesto, place the basil, garlic, two tablespoons olive oil, walnuts and parmesan cheese in a food processor. Pulse until a coarse paste forms; set aside. Heat the one tablespoon of olive oil in a skillet.
Saute Squash w/ Pesto is one of the most popular of recent trending meals on earth. It is appreciated by millions every day. It’s simple, it is fast, it tastes yummy. Saute Squash w/ Pesto is something which I have loved my whole life. They are fine and they look fantastic.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook saute squash w/ pesto using 7 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Saute Squash w/ Pesto:
- Prepare 2 yellow squash; 1/4" half moons
- Get 1 yellow bell pepper; medium dice
- Make ready 1/2 red onion; medium dice
- Make ready 2/3 C pesto
- Take 1/4 C red wine vinegar
- Make ready 1 pinch kosher salt & black pepper
- Make ready as needed olive oil
The saute time will depend on the heat setting you choose and the size of your shrimp, but regardless they'll be perfectly cooked in a matter of minutes! The squash is cut julienne style and the pesto is made from walnuts, fresh basil leaves, fresh garlic, a dash of sea salt and a splash of organic olive oil. Slice squash and onion fairly thin. Chicken pesto squash bowls are festive and delicious.
Steps to make Saute Squash w/ Pesto:
- Heat enough oil to cover the bottom of a large saute pan.
- Add squash, onion, and bell pepper with a pinch of salt and pepper. Saute on high heat for 30 seconds. Cut heat down to medium.
- After a couple minutes when the veggies are almost fully cooked, add red wine vinegar and crank heat to full blast. Cook briefly until nearly evaporated.
- Turn heat down to medium and add pesto. Toss. Heat briefly until pesto fully heated.
- Variations; Parsley, mint, oregano, chives, cilantro, scallions, ginger, honey, lime, crushed pepper flakes, chili powder, serrano, ancho chile, chipotle, bacon, pancetta, prosciutto, orange zest, fennel, fennel seed, shallots, jalapeños, paprika, habanero, tamarind, pearl onion, Vidalia onion, capers, thyme, tomatoes, coriander seed, cayenne, parmesean, romano, gruyere, mozzarella, parmigiano reggiano, pecorino, green beans, peppercorn melange, cannellini beans, arugula, spinach, artichoke, fava beans, cauliflower, feta, goat cheese, eggplant, leeks, kale, white pepper, sage, new potatoes, corn, sweet potatoes, carrots, tomato sauce, sherry, balsamic, sun dried tomatoes, almond, chickpeas, peas, roasted bell peppers, roasted garlic or tomatoes, broccoli rabe, vegetable stock, compound butters, rosemary, quinoa,
This Sauteed Squash and Zucchini recipe makes a quick and easy side dish that is sure to be a hit with the entire family. Roasted spaghetti squash is tossed with a garlicky kale pesto, then topped with toasted walnuts and chopped sun-dried tomatoes. It took me a long time to warm up to spaghetti squash. I think it's because I had unfair expectations. People say they eat it because it's just like eating spaghetti.
So that’s going to wrap it up with this exceptional food saute squash w/ pesto recipe. Thanks so much for your time. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
