Pesto Topped Grilled Summer Squash
1/2 cup chopped fresh basil
1/4 cup toasted pine nuts, (see Tip)
1 Tbsp extra-virgin olive oil
1 Tbsp grated Parmesan cheese
1 clove garlic, minced
2 tsp lemon juice
dash of salt
2 medium summer squash, (about 1 pound), sliced diagonally 1/4 inch thick
Canola or olive oil cooking spray
Preheat grill to medium-high.
Combine basil, pine nuts, oil, Parmesan, garlic, lemon juice and salt in a small bowl.
Coat both sides of squash slices with cooking spray. Grill the squash until browned and tender, 2 to 3 minutes per side. Serve topped with the pesto.
Tip: To toast pine nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.