Zucchini and Yellow Squash with Pesto

1. 1

   In a food processor puree together basil, Parmesan, pine nuts, salt, lemon juice, and oil until smooth and season with pepper.

2. 2

   With a mandoline or other manual slicer, cut zucchini and yellow squash lengthwise into very thin slices.

3. 3

   Arrange slices in one layer, overlapping them slightly, on 2 large platters and drizzle pesto over slices.

4. 4

   Chill zucchini and yellow squash, covered, at least 1 hour, to allow dressing to be absorbed, and up to 1 day.

* Per serving · 4 servings · Values may vary.

No additional tips available.