Ribbons of Summer Squash with Sage Pesto

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Ribbons of Summer Squash with Sage Pesto
Recipes courtesy of Loretta Barrett Oden.
Source: _www.metroactive.com_ (http://www.metroactive.com/)
Julienne of zucchini and yellow summer squash (prepare on a mandolin or with
a grater--do not peel)
Cooked heirloom beans (anasazi, appaloosa, black, butterscotch, calypso,
tepary, chestnut lime or any variety)
chopped fresh tomatoes
roasted corn kernels
canola oil
In a large sauté pan, heat just a bit of oil to keep from sticking, or use a
non-stick pan.
Add 2 cups of mixed squash julienne to hot pan. Add 1 cup corn, 1 cup
tomatoes, 1 cup mixed beans and 1 heaping tablespoon of sage pesto (see below).
Toss quickly. Do not overcook. Place in large bowl, garnish with fresh sage
leaves, serve immediately.
Sage Pesto
1/2 cup olive oil
1/4 cup garlic, chopped
1 cup fresh sage, firmly packed
1/2 cup fresh parsley
1 cup roasted pine nuts
1 tsp. salt
juice of 1 lemon
Optional: 1 T. fresh, mild goat cheese
Mix all ingredients together in blender.