Grilled Squash With Cilantro-Pecan Pesto

1. 1

   Toast pine nuts in a heavy skillet on medium heat until fragrant and golden brown.

2. 2

   Repeat process for pecans.

3. 3

   Combine the pine nuts, pecans, garlic, and cilantro in a food processor.

4. 4

   Pulse until fine and well mixed.

5. 5

   With food processor running, slowly add oil.

6. 6

   Mix a few times by hand to thoroughly combine pesto.

7. 7

   Add parmesan cheese and salt (optional).

8. 8

   Spray olive oil cooking spray or lightly rub olive oil onto grill grate to prevent sticking.

9. 9

   Preheat grill to medium heat.

10. 10

    Cut squash lengthwise (about three pieces per squash depending upon size).

11. 11

    Make 3 or so hatch marks on cut sides of squash and rub pesto onto cut sides of squash.

12. 12

    Grill squash for about 5 minutes on each side or until golden grill marks appear and squash is tender.

13. 13

    Remove and serve with extra pesto on the side if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.