Grilled Summer Squash with Pesto and Balsamic Syrup

Summer squash takes on a deliciously smoky, caramelized flavor when grilled. Try to slice the squash into ovals, which are easier than rounds to manage on the grill grate.

• 1-1/2 lb. assorted summer squash, trimmed and sliced diagonally into 1/2-inch-thick ovals
• Kosher salt
• 1 cup packed fresh basil leaves
• 1/4 cup plus 2 Tbs. extra-virgin olive oil, more for drizzling
• 2 Tbs. grated Parmigiano-Reggiano
• 1/2 cup balsamic vinegar
• Freshly ground black pepper
• 2 Tbs. toasted pine nuts

Prepare a high gas or charcoal grill fire. In a colander, toss the squash with 2 tsp. kosher salt and drain for 30 minutes; transfer to a large bowl.

Meanwhile, put the  the basil, Parmigiano-Reggiano, 1/4 cup of the olive oil, and 1/2 tsp. salt in a food processor and purée until smooth.

In a small saucepan over medium-low heat, boil the balsamic vinegar until syrupy and reduced to about 2 Tbs., 8 to 10 minutes.

Toss the squash with the remaining 2 Tbs. extra-virgin olive oil and a few grinds of
freshly ground black pepper. Grill, flipping once, until golden and
tender, 8 to 12 minutes. Arrange on a platter, dot with the pesto, and
drizzle with extra-virgin olive oil and the balsamic syrup to taste. Sprinkle with pine nuts and serve.