From Eating Well, July/August 2009
1/2 cup chopped fresh basil
1/4 cup toasted pine nuts
1 tbsp olive oil
1 tbsp grated parmesan cheese
1 clove garlic, minced
2 tsp lemon juice
1/2 tsp salt
2 medium summer squash (about 1 pound), sliced diagonally 1/4 inch thick
Cooking oil spray
Preheat grill to medium high. Combine basil, pine nuts, oil, parmesan, garlic, lemon juice, and salt in a small bowl.
Coat both sides of squash slices with cooking spray. Grill squash until browned and tender, 2-3 minutes per side. Serve topped with the pesto.