Follow these steps for perfect results
Olive Oil
Yellow Onion
Sliced
Fingerling Potatoes
Washed and cut into bite-size pieces
Summer Squash
Cut into thick slices
Kale
Torn into pieces off the stem
Garlic
Peeled and diced
Fresh Basil
Sliced
Pine Nuts
Parmesan Cheese
Grated
Salt
Pepper
Preheat olive oil in a frying pan over medium heat.
Add sliced onion and potato pieces to the pan.
Cook for 10-12 minutes, flipping occasionally, until potatoes begin to soften and onions become translucent.
Add squash and cook for another 2-3 minutes.
Add kale, garlic, fresh basil, and pine nuts.
Cook for about a minute more.
Finish with Parmesan cheese, salt, and pepper to taste, stirring to combine.
Expert advice for the best results
Add a squeeze of lemon juice for extra brightness.
Use a food processor to quickly make the pesto.
Serve with grilled chicken or fish for a complete meal.
Everything you need to know before you start
5 minutes
Pesto can be made ahead of time.
Serve in a bowl, garnished with extra Parmesan cheese and a sprig of basil.
Serve warm as a main course or side dish.
Light and crisp, complements the pesto.
Discover the story behind this recipe
Pesto is a classic Italian sauce, and stir-fries are popular in Asian cuisine; this is a fusion dish.
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