Summer Squash with Sage Pesto


This recipe from Vegetarian Times Magazine uses mainly ingredients that can be harvested from home gardens or picked up at summer farmer’s markets.

Special Diet Notes: Summer Squash with Sage Pesto

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, vegan, plant-based, and vegetarian.

Summer Squash with Sage Pesto
Serves: 6
Sage Pesto:
  • ¼ cup olive oil
  • 2 tablespoon. minced garlic
  • ½ cup packed fresh sage leaves
  • ¼ cup fresh parsley
  • ½ cup pine nuts, toasted
  • ½ teaspoon. salt
  • 4 teaspoon fresh lemon juice
To Serve:
  • 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
  1. To make Sage Pesto: In food processor or blender, combine all pesto ingredients and process until smooth. Set aside.
  2. 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.
  3. Transfer mixture to large bowl, garnish with sage leaves and serve remaining pesto on the side.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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