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Summer Squash with Arugula Pesto

Summer Squash with Arugula Pesto
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
  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

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