While the nutritional yeast is optional, it will give this pesto a nutty, cheesy flavor without the use of Parmesan, which is traditional in a classic pesto alla genovese. Toasting the pine nuts or walnuts also boosts flavor.
SERVES 2
PREP: 10 minutes COOK: 15 minutes TOTAL: 25 minutes
Preheat the oven to 375°F.
In a food processor, combine the basil, nuts, garlic, nutritional yeast (if using), ⅛ teaspoon of the salt, and ⅛ teaspoon of the black pepper. Cover and pulse until very finely chopped. With the food processor running, pour 3 tablespoons of the oil through the feed tube, processing until well combined and nearly smooth.
Heat the remaining 1 tablespoon oil in an oven-safe 6-inch nonstick skillet with flared sides over medium heat. Add the bell pepper and onion and cook, stirring occasionally, until the vegetables are tender, about 5 minutes. Meanwhile, in a medium bowl, whisk together the eggs, squash, remaining ⅛ teaspoon salt, and remaining ⅛ teaspoon black pepper.
Reduce the heat under the skillet to medium-low. Add the egg mixture and cook, without stirring, until the eggs begin to set. Cook, stirring, for 1 minute more. Remove the skillet from the heat. Spoon half the pesto in mounds onto the egg mixture; fold gently to partially mix the pesto into the egg. Spread the egg mixture into an even layer.
Transfer to the oven and bake for 6 to 9 minutes, until completely set. Let sit for 5 minutes before serving. Cut into four wedges. Divide the wedges between two serving plates. Top evenly with the remaining pesto.
TIPSTry doubling the pesto recipe and tossing it with steamed veggie noodles (such as zucchini or spaghetti squash) for a quick and flavorful side dish.
To toast nuts, spread them in a single layer on a rimmed baking sheet. Toast in a preheated 375°F oven, stirring once, until fragrant and lightly browned, 5 to 7 minutes. Let cool before chopping.