This recipe from Vegetarian Times Magazine uses mainly ingredients that can be harvested from home gardens or picked up at summer farmer’s markets.
- 1/4 cup olive oil
- 2 Tbs. minced garlic
- 1/2 cup packed fresh sage leaves
- 1/4 cup fresh parsley
- 1/2 cup pine nuts, toasted
- 1/2 tsp. salt
- 4 tsp. fresh lemon juice
- 1 tsp. vegetable oil
- 1 medium zucchini, thinly sliced lengthwise with mandoline or box shredder
- 1 medium yellow squash, thinly sliced lengthwise with mandoline or box shredder
- 1 cup cooked or canned beans (black, anasazi, Appaloosa, calypso)
- 1 cup chopped fresh tomatoes
- 1 cup roasted corn kernels
- Fresh sage leaves, for garnish
- To make Sage Pesto: In food processor or blender, combine all pesto ingredients and process until smooth. Set aside.
- In large nonstick skillet, heat oil over medium heat. Add squash ribbons, beans, tomatoes, corn and 1 heaping Tbs. of sage pesto. Cook, stirring often, until squash is tender and mixture is heated through, about 5 to 8 minutes.
- Transfer mixture to large bowl, garnish with sage leaves and serve remaining pesto on the side.