With thyme taking over my herb garden, I decided to make some thyme pesto and toss it with the squash. Super yum! Even the kids came back for seconds….and thirds. There was none left for lunch the next day. Darn!
Toss the pesto with pasta…heck, add the squash to that and..enjoy the bounty of summer.
Thyme Pesto and Summer Squash
Author:
Prep time:
Total time:
Ingredients
- 1 1/2 cups loosely packed fresh spinach
- 1/2 cup loosely packed fresh thyme leaves
- 1/2 cup grated Parmesan.
- 1/2 cup walnuts.
- 2 garlic cloves.
- 1/4 -1/2 cup olive oil (to preference)
Instructions
- In a food processor or high power blender (e.g. BlendTec) combine the spinach, thyme, walnuts, garlic, and Parmesan.. Process until the ingredients are roughly chopped. Then, with the processor running, gradually drizzle in the olive oil until you the desired consistency pesto.
- Cut squash into ~ 1/2 inch slices. Place in a microwave safe bowl and cover tightly with plastic wrap (to trap in steam). Microwave for 5 min on high or until squash is tender but not mushy.
- Add 1/4 cup of pesto mixture and toss to coat.
- Remaining pesto can be kept refrigerated for about a week and used as a pasta sauce or spread for sandwiched or toasts.
Adapted from Epicurious.
Leave a Reply