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Mixed Grill of Summer Squash and Zucchini with Pesto
Jamie Purviance
Fuel Type:
- Serves 4
- 5 to 7 mins
Ingredients
Instructions
the Ingredients
- 1 cup lightly packed fresh basil leaves, about 1 ounce
- 2 garlic cloves
- 1 tablespoon pine nuts, toasted
- Kosher salt
- Extra-virgin olive oil
- ¼ cup freshly grated Parmigiano-Reggiano® cheese
- 2 medium zucchini, each 6 to 8 ounces, ends trimmed
- 2 medium yellow summer squashes, each 6 to 8 ounces, ends trimmed
- Freshly ground black pepper
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Instructions
- Make the pesto: In a small food processor or blender process the basil, garlic, pine nuts, and ½ teaspoon salt. Then, with the motor running, drizzle ¼ cup oil through the feed tube until the mixture forms a thin paste, scraping the sides of bowl if necessary. Add the cheese and process briefly, just until combined. Set aside until ready to use; or transfer to a jar with a tight-fitting lid and refrigerate for up to 3 days. Bring to room temperature before serving.
- Prepare the grill for direct cooking over medium heat (350º to 450ºF).Prepare the grill for cooking over medium heat (400°F).Prepare the grill for direct cooking over medium heat (350° to 450°F).
- Cut the vegetables lengthwise into ¼-inch-thick slices. Drizzle with oil and season lightly with salt and pepper.
- Brush the cooking grates clean. Grill the vegetable slices over direct medium heat, with the lid closed, until well marked and tender, 5 to 7 minutes, turning once. Remove from the grill.Brush the cooking grates clean. Grill the vegetable slices over medium heat, with the lid closed, until well marked and tender, 5 to 7 minutes, turning once. Remove from the grill.
- Arrange the vegetable slices on a warmed platter, overlapping them, and top with some of the pesto. Serve immediately with the remaining pesto.
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Recommended Tools
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