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
- Squeeze out as much liquid as possible from defrosted summer squash
- 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.