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INGREDIENTS
- 1 cup arugula
- 1/3 cup basil leaves
- 1-3 cloves of garlic
- 1 heaping teaspoon of Red Clay Spicy Everything Salt
- 1 1/2 tablespoons walnuts
- 1/4 cup extra virgin olive oil
- 1/4 cup parmesan cheese
- Juice of 1/2 lemon
- For serving:
- 3 large squash, about 2-3 cups
- 1/4 cup extra virgin olive oil
- Pinch of salt
Look no further for a fresh, light but flavorful summer squash salad as you have now found the best one! The essence of this vegetarian dish is as delicious as it is nutritious.
INSTRUCTIONS
- Cut zucchini into 1 inch cubes
- Heat a cast iron skillet, adding olive oil to coat
- Add squash to skillet over medium heat with a pinch of salt. Cook until slightly charred
- Meanwhile, combine all the pesto ingredients in a blender or food processor until smooth, adding a little extra olive oil if needed. Taste for seasoning and add salt & pepper as needed. (Chef's tip: Add desired amount of Red Clay Spicy Everything Salt to amp up the heat!)
- Add pesto to a skillet with squash and toss until everything is well coated
- Place in center of plate or serving dish and top with grated or shaved parmesan
