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Pesto Squash Recipe

Recipe by Pedro M. A. Neves

This vibrant pesto squash combines tender roasted summer squash with fresh basil pesto, garlic, and pine nuts for a light yet satisfying Italian main course. The natural sweetness of the squash balances beautifully with the herbaceous pesto, creating a dish that celebrates seasonal produce and simple technique. Serve warm or at room temperature with crusty bread for soaking up the emerald sauce.

Ingredients

• 800g (1.75 lbs) summer squash (zucchini and yellow squash combined), cut into 2cm thick rounds
• 100g (3.5 oz) fresh basil leaves, packed
• 50g (1.75 oz) pine nuts
• 50g (1.75 oz) Parmigiano-Reggiano, finely grated
• 3 cloves garlic, peeled
• 120ml (½ cup) extra-virgin olive oil, divided
• 30ml (2 tablespoons) fresh lemon juice
• Sea salt and freshly ground black pepper to taste
• 30g (1 oz) crème fraîche or sour cream, optional for richness

Instructions

1. Prepare the pesto by toasting pine nuts in a dry skillet over medium heat for 3-4 minutes, stirring frequently until fragrant and light golden. Transfer to a plate and cool slightly.

2. Combine cooled pine nuts, basil leaves, garlic cloves, and ½ teaspoon salt in a food processor. Pulse until coarsely chopped.

3. With the processor running, slowly drizzle 90ml (6 tablespoons) of olive oil through the feed tube until the pesto reaches a chunky paste consistency. Do not overprocess.

4. Transfer pesto to a bowl and stir in grated Parmigiano-Reggiano and lemon juice. Taste and adjust salt and pepper. Set aside.

5. Heat remaining 30ml (2 tablespoons) olive oil in a large skillet over medium-high heat. Pat squash rounds dry with paper towels and season both sides with salt and pepper.

6. Working in two batches to avoid crowding, place squash rounds in the hot skillet and cook for 3-4 minutes per side until golden brown and tender. Transfer cooked squash to a serving platter.

7. Arrange all cooked squash on a platter and spoon the pesto generously over each round, reserving 2 tablespoons to drizzle on top.

8. If using crème fraîche, dollop a small spoonful on each piece for added creaminess. Drizzle with reserved pesto and finish with a crack of black pepper.

Substitutions

• For a nut-free pesto: replace pine nuts with 50g roasted sunflower seeds or toasted pumpkin seeds, maintaining the same quantity
• For dairy-free: omit Parmigiano-Reggiano and substitute 2 tablespoons nutritional yeast mixed into the pesto, and skip crème fraîche
• For gluten-free: this recipe is naturally gluten-free; serve with gluten-free bread if desired
• For tree-nut allergy: use 50g hulled sunflower seeds toasted until golden, replacing pine nuts entirely

Tips

• Do not process the pesto too much; maintaining some texture distinguishes homemade pesto from store-bought versions and prevents the basil from becoming bitter
• Pat squash rounds completely dry before cooking to achieve a proper golden crust rather than steam-cooking the surface
• Make pesto up to 4 hours ahead and store covered with plastic wrap pressed directly onto the surface to prevent oxidation
• For a lighter version, use just 15ml (1 tablespoon) of the finishing pesto drizzle rather than generous spoonfuls

Pesto-based vegetable dishes are hallmarks of Ligurian cuisine in northern Italy, where basil grows abundantly. This preparation honors the tradition of pairing fresh pesto with vegetables rather than always using it for pasta, reflecting Italy's resourceful seasonal cooking approach.

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