Summer Squash w/ Tomatillo Parsley Pesto Recipe
I’m a huge fan of parsley for the flavor and health benefits. Tomatillos give the pesto a yummy tanginess that really makes it fun to enjoy the squash, but you can also do this recipe with tomatillos.
Summer Squash w/ Tomatillo Parsley Pesto
Baked squash with fun Summer flavors!
Ingredients
- 1 Lb. Summer Squash (any variety)
- Avocado Oil
- 1 Bunch of Parsley
- 12-16 Almonds
- 6-8 Tomatillos
- 1 Tbsp. Lime Juice
- 1 Tbsp. Olive Oil
- Sea Salt
- Chili Flakes
Instructions
- Preheat the oven to 400 degrees.
- Chop your summer squash. I was in the mood to chop it in slices, and keep it together like a log. You can chop it how you like, just keep in mind to adjust the cooking time. Place the squash in a baking dish and brush it with a thin layer of avocado oil.
- Peel the leaves off of the tomatillos, rinse them, and chop them in half. Place them in another little baking dish on their own.
- Put the squash and the tomatillos in the oven. Set the timer for 20 minutes and if it needs more time, add up to 10 minutes.
- In a food processor pulse parsley, almonds, lime juice, olive oil, and roasted tomatillos. Add some sea salt and chili flakes.
- Plate the squash when it's ready. Add the parsley pesto on top along with any variety of fresh tomatoes and other garnishes.
Notes
If you don't have tomatillos the pesto is fine without them.
