Balsamic Pesto With Squash And Bell Pepper Recipe

Ingredients

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

1

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

1

medium red bell pepper, cut into chunks

Preparation

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.

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.

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