Summer Pesto Stir Fry

Preheat a couple of tablespoons of olive oil in a frying pan over medium heat. Then add the sliced onion and pieces of potato. Cook over medium heat for 10-12 minutes, flipping occasionally, depending on how big you cut your potato pieces. These two ingredients take the longest to cook, which is why they get the place to themselves for a bit.

Once the potatoes have begun to soften and the onion is looking translucent, add the squash and cook for another two or three minutes.

The rest of the ingredients don’t need much cook time at all. 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. These should cook for about a minute more. Finish off with the Parmesan cheese and salt and pepper to taste, stirring to combine.