Summer is so close to being over. In just a few short days everyone will swap out their fresh tomatoes and berries for pumpkin and apple everything. Don’t get me wrong, I am just as obsessed with Fall and all the seasonal baking that comes along with it, but before we jump into that, let’s continue to savor the last little bits that summer has to offer. I can’t think of a better way to hold onto summer than by whipping up a batch of this walnut summer squash pesto. It comes together in less than 5 minutes and is so versatile. Throw it on pasta, spear it on a sandwich, cover your favorite salad, or even use it as a veggie dip — the possibilities are endless.
Walnut Squash Pesto
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1 clove of garlic
1 cup basil
1/2 cup walnuts
1 cup chopped summer squash
sea salt to taste
Place all ingredients in a food processor and blend until well combined. It’s that simple! Store in the refrigerator for up to a week.
