Balsamic Pesto With Sqaush And Bell Pepper

[Guest guest]

Balsamic Pesto With Sqaush And Bell Pepper

 

Balsamic Pesto:

1/3 cup packed fresh basil leaves

1/3 cup packed fresh Italian parsley leaves

1/4 cup extra-virgin olive oil

1 tablespoon balsamic vinegar

1 clove garlic, chopped

2 tablespoons grated Parmesan cheese

 

Vegetables:

1 pound yellow summer squash and/or zucchini, halved lengthwise

1 medium red bell pepper, cut into chunks

 

In food processor bowl with metal blade or blender container, combine basil,

parsley, oil, vinegar and garlic; process with on/off pulses until pureed. Stir

in cheese. Set aside.

In large saucepan, bring 1 inch of water to a boil over high heat. Reduce heat

to low; add vegetables. Cover; cook 4 to 6 minutes or until vegetables are

crisp-tender.

Drain vegetables; place in serving bowl. Toss with balsamic pesto.

 

 

________________

Looking for the perfect gift? Give the gift of Flickr!

 

http://www.flickr.com/gift/