Summer Squash Pistou

From Keren Cabral

Serve pistou with baguette slices or toss pistou with warm pasta and halved cherry tomatoes

1 bag Farm to Freezer Summer Squash, defrosted and drained well

2 cloves garlic

1/3 cup freshly grated parmesan

¼ cup packed fresh basil leaves

4 tablespoons extra virgin olive oil

1 teaspoon fresh lemon juice

Salt and pepper, to taste

1. Squeeze out as much liquid as possible from defrosted summer squash
2. In a food processor, pulse together squash, garlic, parmesan, olive oil, basil and lemon juice until pureed to desired consistency. Season to taste with salt and pepper.