Summer Squash Pistou

From Keren Cabral

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

Squash Pistou 2

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.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s