Pesto With Summer Squash Saute - cooking recipe

Ingredients

1/2 cup fresh basil
1 garlic clove, minced
2 tablespoons olive oil
1 tablespoon walnuts
1 tablespoon parmesan cheese
2 large summer squash, sliced 1/4 inch thick (yellow or zucchini)
1 tablespoon olive oil
1/4 cup fresh mushrooms, sliced
1/4 cup onion, sliced

Preparation

To make the pesto, place the basil, garlic, two tablespoons olive oil, walnuts and parmesan cheese in a food processor.
Pulse until a coarse paste forms; set aside.
Heat the one tablespoon of olive oil in a skillet.
Add the squash, onion and mushrooms.
Cook until just soft.
Toss in the pesto.
Check the seasonings.
Serve warm.