Summer Squash With Pesto

Julienne summer squash gets a wholesome, flavorful boost with this incredible pesto from the National Gourmet Institue, which combines pine nuts and basil with a little garlic and white miso. The entire dish can be prepared in only 15 minutes with no cooking time, making it a quick and tasty lunch or a no-fuss dinner side.


  • Pesto
  • 1/4 cup pine nuts
  • 1/8 cup of water
  • 1 medium bunch or 1 cup tightly packed┬ábasil leaves
  • 1 medium clove garlic
  • 1 tablespoon white miso, low sodium (optional)*
  • Squash
  • 2 pounds summer squash, zucchini or yellow squash
  • PREP TIME 15
  • Serves 2-4



  1. Wash basil by swishing leaves in water and dry in salad spinner or between paper towels.
  2. Turn on food processor and drop in garlic until minced. Turn off food processor and add basil. Continue processing, adding water, miso* and nuts through feeder tube until mixture is creamy but not completely smooth.
  3. Store pesto in refrigerator in a jar covered with a thin layer of water on top.


  1. Cut squash into julienne either with a mandolin, by hand or with a food processor.
  2. Place squash in a mixing bowl. Toss with pesto and serve.

*If leaving miso out, substitute 2 tablespoons of water with lemon juice.