Recipe: Balsamic Pesto with Squash and Bell Pepper (blender or food processor)

BALSAMIC PESTO WITH SQUASH AND BELL PEPPER

FOR THE BALSAMIC PESTO:
1/3 cup packed fresh basil leaves
1/3 cup packed fresh Italian parsley leaves
1/4 cup extra-virgin olive oil
1 tablespoon balsamic vinegar
1 clove garlic, chopped
2 tablespoons grated Parmesan cheese
FOR THE VEGETABLES:
1 pound yellow summer squash and/or zucchini, halved lengthwise
1 medium red bell pepper, cut into chunks

In food processor bowl with metal blade or blender container, combine basil, parsley, oil, vinegar and garlic; process with on/off pulses until pureed. Stir in cheese. Set aside.

In large saucepan, bring 1 inch of water to a boil over high heat. Reduce heat to low; add vegetables. Cover; cook 4 to 6 minutes or until vegetables are crisp-tender.

Drain vegetables; place in serving bowl. Toss with balsamic pesto.

Servings: 6
Adapted from source: Pillsbury Classic Cookbooks, July 2000