I think I prefer my favorite parsley pesto recipe I discovered several years ago over this recipe, but it was still very good. The lemon flavor complements the squash nicely, and the walnuts are much more economical (not to mention local!) than pricey pine nuts.
Source: Adapted from Everyday Food magazine, July/August 2011
1 c. tightly packed fresh Italian parsley leaves
1/3 c. chopped walnuts, toasted
1 small garlic clove, smashed and peeled
1/2 oz. (1/4 c.) Parmesan cheese, finely grated
1/4 t. finely grated lemon zest
1 T. fresh lemon juice
1/4 c. extra-virgin olive oil
In a food processor, pulse parsley, walnuts, garlic, Parmesan, lemon zest and lemon juice until combined, about 10 seconds. With machine running, add olive oil in a slow, steady stream and process until a paste forms. Season pesto with coarse salt and ground pepper.
2 medium yellow squash, cut lengthwise into 3/4" wedges
Place squash on rimmed baking sheet. Drizzle with olive oil. Season with sea salt and pepper. Roast at 425 degrees for 10-15 minutes or until tender.