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Summer Squash with Pesto

July 15, 2014 0 Comments

Put those summer zucchini squash to use with this simple and awesome recipe! image-2


  • 2-4 zucchini squash (spiraled or sliced thin. Use more squash for more servings!)
  • Blanch in hot water, steam or lightly sauté in coconut oil


  • 2 Cups fresh basil leaves (tarragon, cilantro…even adding some kale would all work!)
  • 1/4 – 1/2 Cup Olive Oil
  • 1/3 Cup pine nuts or walnuts
  • 2-3 cloves garlic (minced or finely chopped)
  • 1/2 TBS Lemon Juice

*I used a food processor but a blender would work too!

Make sure nuts are chopped finely. Add nuts, basil and garlic to food processor. Pulse a few times, add lemon juice and then SLOWLY add olive oil. I like to drizzle it in until the pesto reaches desired consistency. Spoon desired amount over your cooked zucchini noodles and enjoy!

*Recommended additions: Spaghetti Squash would work great as the “pasta” part. Chicken would make an excellent addition to the dish.

Filed in: Entrees, Recipes

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At Eupraxia we not only teach the best way to exercise, we also teach our members about nutrition and food. Our goal is to help people take control of their own health!

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