by Caitlin Saniga
Kale pesto:
- 4 or 5 large kale leaves, ribs removed, chopped coarsely
- 1/4 cup chopped toasted walnuts
- 1 garlic clove, minced
- 1/4 cup extra-virgin olive oil, or more as needed
- 2 teaspoons white wine vinegar
- salt and pepper
Squash:
- extra-virgin olive oil
- salt and pepper
- 5 or 6 6-inch mixed summer squash, sliced into 1/4-inch ribbons with a mandolin
- 1/4 cup toasted walnuts for garnish
Prepare the pesto by pulsing together the kale, walnuts, and garlic in the bowl of a food processor. While the food processor is running, pour the olive oil and vinegar into the mixture. Stop the food processor, scrape down the sides of the bowl, season with salt and pepper, and process until smooth. Taste, and adjust seasonings as necessary.
Coat the bottom of a medium nonstick pan with olive oil. Season the squash lightly with salt and pepper, and saute it in batches until all of the squash is golden-brown and soft.
Serve warm with pesto drizzled on top and garnished with walnuts.
Makes 4 servings.
[…] Sauted Squash with Pesto & Walnuts from So Hungry I Could Blog […]