INGREDIENTS
2
large yellow squash
1 tbsp
olive oil
1 15 ounce can
chickpeas (rinsed and drained)
1/2 tsp
salt
1 clove
garlic (minced)
1 cup
grape tomatoes (halved)
Pesto:
1/3 cup
walnuts
3/4 cup
kale
3/4 cup
arugula
1/2 cup
fresh basil
1 clove
garlic
1/2 cup
olive oil
1/2
lemon (juiced)
1/4 tsp
salt
2 tbsp
nutritional yeast (optional)