In the summer vegetable season there are so many possibilities when you go into garden and ask, “What’s for dinner?” One of my favorites is to make a mixed greens pesto. It can be tossed onto steamed veggies, pasta, salad or spread onto a pizza. You can use any leafy green plant in the garden, although including some basil is always a good idea. Here’s what I used tonight:

Basil
Tuscan kale
Pak choi
Garlic (I roasted mine, but you can also use it raw)
Summer squash sliced thin
Olive oil
Mozzarella cheese, grated
Pepper to taste

I used the smallest summer squash tonight so that I could slice it very thin and not pre-cook.

Wash the greens as needed, and dry or spin in a salad spinner. Place all the greens, garlic and some olive oil (I used about 3 Tablespoons for this pizza) into the food processor and blend well. Add about a half cup of grated cheese – you can use mozzarella, mixed Italian blend or Parmesan.

I put some cheese in the food processor to blend with the pesto before putting it on the pizza crust.

You can buy a pre-made crust, roll out a pre-made dough, or make your own from scratch. Tonight I used a pre-made crust that I took out of the freezer.

Spread the pesto on the crust. Any extra pesto can be put in a container, covered with olive oil and used for another dish in a day or two. You can also freeze patties of pesto on waxed paper so that you have them for the winter. After the patties are frozen, place them in a plastic bag.

Slice the summer squash very thinly so that you don’t have to pre-cook.

Sprinkle more cheese on top of the pesto and top with a layer of the summer squash. Bake in a pre-heated 350 degree oven.

Remove it as the cheese starts to color…or before it you prefer.