Summer Pesto Stir Fry

• 2 Tablespoons Olive Oil
• 1/2 Yellow Onion, Sliced
• 1/2 pounds Fingerling Potatoes, Washed And Cut Into Bite Size Pieces
• 2 Small Summer Squash, Cut Into Thick Slices
• 4 leaves Kale, Any Kind, Torn Into Pieces Off The Stem
• 1 clove Garlic (peeled And Diced)
• 13 cups Fresh Basil Leaves, Sliced (or To Taste)
• 1- 1/2 Tablespoon Pine Nuts
• 13 cups Grated Parmesan Cheese
• Salt And Pepper, to taste

1. Preheat a couple of tablespoons of olive oil in a frying pan over medium heat.
2. Then add the sliced onion and pieces of potato.
3. Cook over medium heat for 10-12 minutes, flipping occasionally, depending on how big you cut your potato pieces.
4. These two ingredients take the longest to cook, which is why they get the place to themselves for a bit.
5. Once the potatoes have begun to soften and the onion is looking translucent, add the squash and cook for another two or three minutes.
6. The rest of the ingredients dont need much cook time at all.
7. I like my kale with some springiness left in it, so I add it in right here at the end, along with the garlic, fresh basil and pine nuts.
8. These should cook for about a minute more.
9. Finish off with the Parmesan cheese and salt and pepper to taste, stirring to combine.

olive oil, yellow onion, fingerling potatoes, summer, clove garlic, fresh basil, nuts, parmesan cheese, salt

Taken from tastykitchen.com/recipes/main-courses/summer-pesto-stir-fry/ (may not work)