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Ribbons Of Summer Squash With Sage Pesto Native American

Here's how you make Ribbons Of Summer Squash With Sage Pesto Native American
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  • Servings: 4
  • Prep: 30m
  • Cook: 10m
    • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • SAGE PESTO
  • 1/2 cup olive oil
  • 1/4 cup garlic, chopped
  • 1 cup fresh sage, firmly packed
  • 1/2 cup fresh parsley
  • 1 cup pine nuts (roasted)
  • 1 teaspoon salt
  • 1 lemon (juice of)
  • 1 tablespoon goat cheese (fresh, mild)
  • MIX
  • 6.2 ounces zucchini (1 cup, julienned, skin left on)
  • 4 1/2 ounces squash (1 cup, yellow crookneck,Julienned, skin on)
  • 6 ounces cooked black beans (1 cup, canned)
  • 1 cup diced (7 ounce) tomato
  • 1 diced (8 ounce) red onion
  • 8 ounces frozen corn (1 cup)
  • 2 tablespoons oil
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: In a food processor, blend pesto (can use blender, but if like mine why bother hehehehe)

  • Step 2: In pan, heat oil, add corn, squash add beans.

  • Step 3: Add 2 tablespoons pesto, toss until heated, dont overcook.

  • Step 4: Add tomatoes and onion.

We hope you enjoy this recipe!

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