Ingredients
Units
Scale
- 1 1/4 cups lightly packed fresh basil leaves
- 1/2 cup lightly packed fresh mint leaves
- 2/3 cup pine nuts
- 4 large summer squash {zucchini or yellow}, cut into 1/2" half moons
- olive oil
- 2 green onions, diced
- 1 garlic clove, minced
- 3 Tbsp fresh lemon juice
- 1 Tbsp honey
- 1 Tbsp olive oil
- salt & pepper
- 1/2 cup shredded parmesan
Instructions
- Finely chop and combine the basil and mint {I did this in a food processor}. Set aside.
- In a dry saute pan over medium heat, cook the pine nuts. Shake the pan frequently, and stir if needed, to see when the nuts are browning. Cook until the outsides are a dark golden brown. Remove from heat, and set aside.
- In a large pan over medium-high heat, cook the squash in batches. Depending on your pan, add oil. Your goal is to blacken each side, not to cook the squash all the way through. Leave space between each piece (do not over crowd!), and flip when blackened. As each piece is done, remove to a bowl and continue with the rest of the squash.
- When all of the squash is cooked, add 1 tsp olive oil to the pan along with the green onions and charred squash. Cook for a few minutes before adding the garlic clove and half of the basil/mint mixture. Cook for two more minutes, or until the squash is cooked through, before removing from the heat.
- Mix together the lemon juice, honey, and olive oil before adding it — along with the rest of the basil/mint mixture, to the cooked squash. Toss well. Add salt and pepper to taste.
- Top with the parmesan, and serve hot or cold.