Ingredients:

  • 1 lb yellow squash, diced into 1/2 inch cubes
  • 2 tbsp extra virgin olive oil (for roasting)
  • 1/2 tsp kosher salt
  • 1/4 cup toasted pine nuts
  • 1 cup fresh basil leaves, packed
  • 1/2 cup freshly grated Parmesan cheese
  • 3 cloves fresh garlic, peeled
  • 1/3 cup extra virgin olive oil (for blending)
  • 1/4 tsp black pepper

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Toss the diced yellow squash with 2 tbsp of olive oil and salt on a sheet pan.
  3. Spread the squash in a single layer and roast for 12–15 minutes, or until the edges are mahogany-colored and the centers are tender. Let them cool slightly.
  4. Place the toasted pine nuts and garlic cloves in the food processor and pulse until coarsely chopped.
  5. Add the roasted summer squash and fresh basil. Process on medium-high until the mixture looks like a thick, chunky paste.
  6. While the processor is running on low, slowly stream in the 1/3 cup of olive oil to create a stable emulsion.
  7. Add the grated Parmesan cheese and black pepper, pulsing briefly until combined.