Email to Lucy Ashes      

Summer Squash & Sage Pesto

Source of Recipe

Herb-Recipe Group,modified by Mary Ann Perry

2 cups Julienne of zucchini and yellow summer squash (prepare on a
mandolin or with a grater--do not peel)
Cooked heirloom beans (anasazi, appaloosa, black, butterscotch,
calypso, tepary, chestnut lime or any variety)
1 cup chopped fresh tomatoes
1 cup roasted corn kernels
canola oil

In a large sauté pan, heat just a bit of oil to keep from sticking, or
use a non-stick pan. Add 2 cups of mixed squash julienne to hot pan. Add 1 cup corn, 1 cup tomatoes, 1 cup mixed beans and 1 heaping tablespoon of sage pesto (see below). Toss quickly. Do not overcook. Place in large bowl, garnish with fresh sage leaves, serve immediately.

Sage Pesto
1/2 cup olive oil
1/4 cup garlic, chopped
1 cup fresh sage, firmly packed
1/2 cup fresh parsley
1 cup roasted pine nuts
1 tsp salt
juice of 1 lemon
Optional: 1 Tsp fresh, mild goat cheese
Mix all ingredients together in blender.