Summer Squash And Arugula With Broccoli Pesto - cooking recipe

Ingredients

1 None zucchini, very thinly sliced lenghtwise
1 None yellow squash, vey thinly sliced lenghtwise
1/2 bag arugula, washed
6 cup broccoli, florets
2 None garlic cloves, finely chopped
1/3 cup blanched almonds, chopped
1/2 cup grated Parmesan
1/2 cup olive oil

Preparation

Place the sliced zucchini and squash in a bowl with the arugula.
Cook the broccoli in boiling salted water for 2 mins. Drain and place in a food processor with the garlic, almonds, and Parmesan. Process to a coarse puree. Stir in the olive oil and season with salt and pepper. Pour the pesto over the vegetables and toss well.