Grilled Summer Squash with Pesto and Balsamic Syrup
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Category
American
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Cusine
American
What do you need?
How to make?
Ingredients
2 large summer squash, cut into 1/2-inch thick slices
2 tablespoons olive oil
Salt and freshly ground black pepper, to taste
1/4 cup prepared pesto
2 tablespoons balsamic syrup
Optional garnish:
Chopped fresh basil leaves
Directions
Prepare a high gas or charcoal grill fire. In a colander, toss the squash with 2 tsp. kosher salt and drain for 30 minutes; transfer to a large bowl. Meanwhile, put the the basil, Parmigiano-Reggiano, 1/4 cup of the olive oil, and 1/2 tsp. salt in a food processor and purée until smooth. In a small saucepan over medium-low heat, boil the balsamic vinegar until syrupy and reduced to about 2 Tbs. , 8 to 10 minutes. Toss the squash with the remaining 2 Tbs. extra-virgin olive oil and a few grinds of freshly ground black pepper. Grill, flipping once, until golden and tender, 8 to 12 minutes. Arrange on a platter, dot with the pesto, and drizzle with extra-virgin olive oil and the balsamic syrup to taste. Sprinkle with pine nuts and serve.