My version of the Sasquash included a Mango Jalapeno Pesto in exchange for a traditional basil pesto. (Because I had a ripe mango on the counter and fresh jalapeno growing in the garden) and voila....a new recipe is born!
Mango Jalapeno Pesto
Juice of 1 lime
4 TBS extra virgin olive oil
3 cups basil leaves
1 cup fresh mango
1 cup walnuts
2 cloves garlic
1 fresh jalapeno pepper, (with seeds for extra spicy or without for a milder flavor)
Salt to taste
Combine all of the ingredients in a Vitamix or food processor. Blend until desired consistency. If you are using a firm mango, you can add extra olive oil for a creamier texture. If you are using a ripe mango, the juice will make the consistency creamy and less olive oil is needed.
1 loaf fresh Stecca bread from Swamp Rabbit Cafe (can substitute any freshly baked bread)
1-2 TBS Mango Jalapeno Pesto
1 slice provolone cheese
Sliced grilled summer squash or zucchini, still warm
Section the bread into desired roll size. Spread pesto on both sides, add cheese and warm squash or zucchini. The cheese will melt with the heat of the squash. Enjoy!
I highly recommend a visit to The Swamp Rabbit Cafe.