Squash Ribbons with Almond Chimichurri

Squash Ribbons with Almond Chimichurri
Serves 6
Raw and fresh, the essence of summer, this starter is so simple, it might become a signature at your table, welcome even during the winter holidays. Make sure you have some crunchy bread on hand. Everyone will want to sop up the last drops of that sauce.
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Prep Time
15 min
Total Time
15 min
Prep Time
15 min
Total Time
15 min
Ingredients
  1. 1/2 cup whole roasted but un-salted almonds
  2. 1/2 cup olive oil
  3. 1/4 cup packed parsley leaves
  4. 1/4 cup packed cilantro leaves
  5. 3 tablespoons lemon juice
  6. 2 small, peeled garlic cloves
  7. 1 tablespoon capers, drained and rinsed
  8. 1 teaspoon salt
  9. 1 teaspoon freshly ground black pepper
  10. 2 large yellow or summer squash
Instructions
  1. Place the almonds, olive oil, parsley, cilantro, lemon juice, garlic cloves, capers, salt, and pepper in a large food processor fitted with the chopping blade. Pulse and process a bit, scraping down the inside of the canister several times, until the mixture is a coarse paste. Scrape into a bowl and set aside.
  2. Run a vegetable peeler down the squash to make thin “noodles,” long, waggly strips that can fall into a big bowl below. Rotate the squash after every few swipes so that the noodles remain evenly sized as you work your way around the vegetable. Stop when you reach the seed core on all sides. Discard that core and soldier on with the second squash.
  3. Add the almond and herb paste to the bowl with the squash noodles. Toss gently to coat before mounding onto small plates.
Notes
  1. Copyright 2014 Rodale Publishing, "Vegetarian Dinner Parties" by Bruce Weinstein and Mark Scarborough. Recipe used with author's permission
Adapted from Vegetarian Dinner Parties
Adapted from Vegetarian Dinner Parties
Cooks Recipes http://recipe.cookswarehouse.com/