Balsamic Pesto with Squash and Bell Pepper

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  • 15 min prep time
  • 15 min total time
  • 8 ingredients
  • 6 servings

Ingredients

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
garlic clove, chopped
2
tablespoons grated Parmesan cheese

Vegetables

1
lb. yellow summer squash and/or zucchini, halved lengthwise, cut into 1-inch chunks
1
medium red bell pepper, cut into chunks

Directions

  1. 1 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.
  2. 2 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.
  3. 3 Drain vegetables; place in serving bowl. Toss with balsamic pesto.

Notes

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Nutrition Information

Recipe Step Photos

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