Can I tell you how much I am loving grits lately? :) This was made using another easy, winning recipe from Bryant Terry’s fabulous The Inspired Vegan, page 107. Such a great dish for summer! The flavors of the creamy grits, sauteed squash, juicy tomatoes, and lemony parsley pesto were bright and satisfying. I love the idea of a parsley-walnut pesto because parsley is an excellent tonic for the kidneys and walnuts are packed with omega-3 fatty acids. This is definitely one to make while heirloom tomatoes are in season.