Grilled squash, basil pesto, and stewed tomatoes from Deep Run Roots: Stories and Recipes from My Corner of the South (page 346) by Vivian Howard

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Notes about this recipe

  • MelMM on February 03, 2019

    5-28-2018 The basil pesto is really a basil/mint pesto. The lemon, honey (I used vegan B-Free honey), and mint make this a very different pesto, light and zippy. The grilled squash get tossed with the pesto, and are served atop the stewed tomatoes from p. 270. I was generous with the pesto! The dish is finished with a drizzle of aged balsamic vinegar. I didn't have any, so I used saba instead. The sweet saba made a great counterpoint to the tangy and herbal pesto, and really balanced the dish. Another winner from Ms. Howard!

  • TrishaCP on August 18, 2017

    This was great. I made the stewed tomatoes in advance for faster assembly on a weeknight. The pesto doesn't use garlic, which was new for me, but uses lots of lemon and a bit of honey. (Also new to me.) I was scared to use the juice of two lemons with the enormous lemons that I had on hand, so just used one and I was glad about that choice. I also had to forego mint, so used purple basil in its place. The lemony pesto was great with the grilled squash (I used zucchini) and stewed tomatoes.

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