Zucchini and Yellow Squash with Pesto Recipe

  • 1/4 cup packed fresh basil leaves
  • 1/3 cup freshly grated Parmesan (1 ounce)
  • 1 tablespoon pine nuts
  • 1/2 teaspoon salt
  • 1 tablespoon fresh lemon juice
  • 1/2 cup extra-virgin olive oil
  • 1 pound zucchini (about 2 large)
  • 1/2 pound yellow squash (about 1 large)
  1. In a food processor purée together basil, Parmesan, pine nuts, salt, lemon juice, and oil until smooth and season with pepper.
  2. With a mandoline or other manual slicer, cut zucchini and yellow squash lengthwise into very thin slices. Arrange slices in one layer, overlapping them slightly, on 2 large platters and drizzle pesto over slices. Chill zucchini and yellow squash, covered, at least 1 hour, to allow dressing to be absorbed, and up to 1 day.