Yellow Squash and Pesto Recipe
Summer Squash Recipe
Hi Sherry,
Try this squash recipe below, I think it will help your customers enjoy your squash even more!
– Chop or slice the squash and place a light coat of olive oil and some salt and pepper.
– Place in the oven at 400 degrees for 20 min or until cooked and golden.
– Then in a processor put some fresh basil, olive oil and parmesan. You can add a little fresh lemon juice but not much. Your done.
This is great as a sauce for a cold or hot summer pasta salad! And lastly, I would toss in my squash and basil sauce.
I can give you some other recipes that use additional veggies but if you are looking to move the yellow squash this is a winner! You could make it a cold pasta tasting. I would use mini penne pasta this way the sauce will get inside the tubes and make it tastier, very simple to make. I would make a big bowl and just place it on some crushed ice at the market. If you need other ideas let me know, but I think this one just using the squash is really cool.
Best ,
Daniel
“Hi Dan,
Here’s an update on the farmer’s market. EVERYONE liked your Summer Squash Pesto. I actually ran out of bread before I ran out of the pesto. Problem is everyone has squash now although I did sell some. I came home from the market with the leftover pesto and made myself some spaghetti and put the pesto on it. Delicious! I gave out your recipe and talked a lot about you and your meatballs. I had a good morning and lots of fun and sold lots of other things. I brought the camera to take pictures to send you and then forgot about it. Oh well, next week.”
Sherry Trunzo
(814) 328-5346.
Windy Hill Farm
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