Sautéed Zucchini and Yellow Squash in a Homemade Basil Pesto Sauce

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2 zucchini
2 yellow squash
1 tablespoon olive oil
½ onion, thinly sliced
½ cup basil pesto (see below for basil pesto ingredients)
Salt and pepper to taste

Basil Pesto: Yield 4 cups
½ cup pine nuts
2 large bunches fresh basil leaves, washed and stemmed
3 garlic cloves, coarsely chopped
2 cups olive oil
Pinch of salt and pepper
½ cup freshly grated Pecorino Romano cheese


Preheat the oven for 400 degrees. Roast the pine nuts on a baking sheet in the oven until golden, about 5 minutes. Place the basil in the work bowl of a food processor and begin processing. Add the garlic, then pine nuts, and continue processing. When the mixture has a grainy, paste like consistency, begin adding the oil a little at a time, continuing to process. Wait until the oil is absorbed before adding the next small amount. Add salt and pepper. When the oil is added and absorbed, add the cheese. As soon as the cheese is mixed in, stop processing; if you over process, the cheese will melt.

Wipe zucchini and squash with a damp towel. Cut the zucchini and yellow squash in half lengthwise, then cut them into 1/4″ thick slices. Heat the olive oil in the saucepan and saute the onions over medium heat until translucent. Add the sliced zucchini and squash and cook for about 3 minutes. Add the pesto and salt and pepper to taste, toss, and continue cooking for another 2 minutes. Remove from heat, let cool, and enjoy this wonderful vegetarian dish!

Tips: Place pesto in containers, seal, and label. You can use your pesto immediately after making it or store it up to 6 months in the freezer. Pesto stored in the refrigerator will last up to 1 month.

RECIPE ALERT: Black Bean Soup



As the fall weather sets in and cool chill fills the air, there’s nothing like a hearty vegetable soup to warm your soul. Our hearty black bean vegetable soup is the perfect standalone meal or side dish for vegetarians and omnivores alike.


(6 servings)

1 tablespoon virgin olive oil
2 cups black beans, soaked overnight in water
1 onion, diced
2 celery stalks, diced
2 carrots, diced
2 leeks (white part only) diced
2 quarts chicken stock (or vegetable stock)
1 bay leaf
1 cup chopped cilantro
1 tablespoon salt
2 teaspoons black pepper
1chopped red onion
2 cups sour cream

Heat olive oil in a large stockpot and add onion, garlic, celery, carrots and leeks. Sauté the mixture until the onion is translucent. Drain and rinse the black beans, and add to the vegetables. Add the stock, bay leaf, cilantro, salt and pepper. Simmer 1 ½ hours, until the beans are soft. Remove half of the beans and puree them in a blender or food processor. Return the puree to the soup and stir. Garnish with chopped red onion and sour cream to your liking. Serve warm and enjoy!