This melt-in-your-mouth squash provides a colorful accompaniment to other grilled fare, and the cilantro-pecan pesto is a fun change from traditional basil pesto. Grilling the sauce mellows the garlic and cilantro, allowing the full flavor of the squash to shine through.
Special Diets:
Method
Toast pine nuts in a heavy skillet on medium heat until fragrant and golden brown.
Repeat for pecans.
Combine pine nuts, pecans, garlic, cilantro and ume vinegar in a food processor.
Pulse until fine and well mixed.
With food processor running, slowly add oil.
Mix a few times by hand to thoroughly combine pesto.
Spray olive oil cooking spray or lightly rub olive oil onto grill grate to prevent sticking.
Preheat grill to medium heat.
Cut squash and zucchini lengthwise.
Make 3 or so hatch marks on cut sides and rub pesto onto cut sides of squash.
Grill squash for about 5 minutes on each side or until golden grill marks appear and squash is soft.
Remove and serve with extra pesto on the side if desired.
Ingredient option: If you would prefer to include Parmesan in the pesto and make this non-vegan, remove the umeboshi vinegar and replace with 1/2 cups of Parmesan cheese and salt to taste.
Nutritional Info
Serving Size
Calories
150
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.