Summer Squash with Arugula Pesto

Posted In: Recipes

Ingredients

  • For the pesto:
  • 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. 

Ingredients

  • For the pesto:
  • 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

Instructions

  1. Cut zucchini into 1 inch cubes
  2. Heat a cast iron skillet, adding olive oil to coat
  3. Add squash to skillet over medium heat with a pinch of salt. Cook until slightly charred
  4. 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!)
  5. Add pesto to a skillet with squash and toss until everything is well coated
  6. Place in center of plate or serving dish and top with grated or shaved parmesan