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Sautéed Summer Squash with Pesto


1/4 cup pumpkin seeds, toasted
1 clove garlic, whole
1 cup basil leaves
1 tablespoon lemon juice
Olive oil
1 teaspoon salt
4-5 medium summer squash, cut into ¼-inch coins
2 cloves minced garlic


  1. Add the pumpkin seeds and garlic clove in a food processor, pulse for about 10 seconds.
  2. Add the basil, lemon juice, and salt.
  3. Run food processor while you add ¼ cup olive oil.
  4. Turn off and scrap down the sides with a spatula. Pulse again until all the ingredients are combined.
  5. The mixture should be more like a course paste than a liquefied sauce. Set aside.
  6. Sauté squash over med-high in 2 tablespoons olive oil with the minced garlic until lightly golden, about 5 minutes.
  7. Turn off the heat and add the pesto to the pan.
  8. Mix until well combined.
  9. Serve and eat immediately.