Walnut Pesto Summer Succotash {recipe}


Now that we’re nearing the end of summer and getting ready for my favorite season (I like summer too, I’m just a lover of everything Fall 😉 ), I’m going to squeeze in a few more refreshing & light summer dishes!  In my opinion, there’s nothing better than fresh picked summer vegetables, so it stands to reason that one of my favorite dishes is a summer succotash.  Succotash is usually prepared with a corn base and various mixed vegetables, and it’s usually sauteed in a butter sauce.  I decided to mix it up a bit and prepare a summer succotash in a walnut pesto sauce rather than the usual butter.

[Walnut Pesto] Summer Succotash

Serves 4 as side dish

INGREDIENTS (for the succotash)

two medium zucchini squash

two ears of cooked corn on the cob

3/4 cup grape tomatoes

INGREDIENTS (for the walnut pesto)

1 cup of fresh picked basil

1/4 cup chopped raw walnuts

2 cloves of garlic

1/4 cup extra virgin olive oil

1/4 cup Parmesan cheese

salt & pepper


Using a grater, shred the zucchini into long spaghetti-like strands.

Next, remove the kernels from the two ears of corn.  I always stand them up and saw downward over a bowl.  Last, dice the tomatoes in half, then set the vegetables aside.

To prepare the pesto, add the basil, walnuts, garlic, Parmesan cheese, olive oil, salt & pepper to a food processor.  Process until basil and walnuts are completely broken down.

Bring a large skillet to medium heat, add a tbsp. of olive oil, then add zucchini and corn.  Saute for 3-5 minutes.  Finally, add tomatoes and pesto sauce, then saute for another 2 minutes.  Do not over-cook!  Serve warm as a side dish.



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