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Balsamic Pesto with Squash and Bell Pepper

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Balsamic Pesto with Squash and Bell Pepper
  • Prep Time 15 min
  • Total Time 15 min
  • Servings 6
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Enjoy this tasty Italian side dish that’s made using veggies tossed with balsamic pesto - ready in just 15 minutes.

Ingredients

Balsamic Pesto

1/3
cup packed fresh basil leaves
1/3
cup packed fresh Italian parsley leaves
1/4
cup extra-virgin olive oil
1
tablespoon balsamic vinegar
1
garlic clove, chopped
2
tablespoons grated Parmesan cheese

Vegetables

1
lb. yellow summer squash and/or zucchini, halved lengthwise, cut into 1-inch chunks
1
medium red bell pepper, cut into chunks

Directions

  • 1 In food processor bowl with metal blade or blender container, combine basil, parsley, oil, vinegar and garlic; process with on/off pulses until pureed. Stir in cheese. Set aside.
  • 2 In large saucepan, bring 1 inch of water to a boil over high heat. Reduce heat to low; add vegetables. Cover; cook 4 to 6 minutes or until vegetables are crisp-tender.
  • 3 Drain vegetables; place in serving bowl. Toss with balsamic pesto.
Tips  

Pesto is an uncooked sauce from Genoa, Italy. The classic recipe calls for lots of fresh basil and garlic pounded together with olive oil, Parmesan cheese and pine nuts. This pesto recipe omits the pine nuts and includes balsamic vinegar and fresh parsley.

Although balsamic vinegar is dark, it's made from the juice of Italian white Trebbiano grapes. Years of aging in wood barrels gives balsamic vinegar its deep, rich color and sweet flavor.

Only one clove of garlic flavors our pesto. For a stronger garlic essence, add another clove or two.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
120
(
Calories from Fat
90
)
Daily Value
Total Fat
10g
15%
(
Saturated Fat
2g
10%
)
Cholesterol
0mg
0%
Sodium
35mg
1%
Total Carbohydrate
5g
2%
(
Dietary Fiber
2g
8%
,
Sugars
2g
)
Protein
2g
Daily Value*:
Vitamin A
20%
20%
Vitamin C
45%
45%
Calcium
4%
4%
Iron
4%
4%
Exchanges:
1 Vegetable; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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