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This gluten-free, vegetarian dish is hearty enough to please even meat eaters, and bright and healthy enough for those more discerning palates. I like this best in the summertime when the tomatoes and basil are fresh from the garden, but make it in the fall when the squash is still ripe and in season, too. It’s incredible that today we can get fantastic produce all year long, especially fresh herbs and every tomato varietal you could think of.
2 cloves garlic, chopped or 2 cubes Gefen Frozen Garlic
4 cups packed fresh basil leaves (or a mixture of kale and basil)
1 cup toasted pine nuts or slivered almonds
2/3 cup Tuscanini Olive Oil
1 tablespoon fresh lemon juice or Tuscanini Lemon Juice
1/8 to 1/4 teaspoon crushed red pepper flakes
1/4 teaspoon kosher salt
1/2 cup dry white wine, such as Baron Herzog Late Harvest Chenin Blanc
6 large squash (zucchini and yellow squash)
1 pint cherry or grape tomatoes
fresh basil, for garnish
Using a food processor or an immersion blender, combine garlic, basil, nuts, olive oil, lemon juice, and red pepper flakes. Blend until smooth and season with salt.
Spiralize the zucchini with a spiralizer or create noodles with a julienne peeler. Alternatively, grate the zucchini the long way on a large box grater.
Warm the pesto in a large skillet over medium heat. Add white wine and bring to a gentle boil. Add squash noodles and tomatoes and mix into sauce. Stir frequently, until squash is cooked and sauce has thickened slightly, about four minutes. Garnish with fresh basil and serve immediately.
Photography and Styling by Chay Berger
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