Summer season Squash Noodles With Almond Chimichurri - KATU

It’s a luminous summer season dish lavish enough quantity to grant corporate! Bruce Weinstein and Mark Scarbrough, co-authors of just about 40 cookbooks joined us to proportion a recipe from “Vegetarian Dinner Parties”.

Bruce Weinstein and Mark Scarbrough are co- authors of over 30 cookbooks and hosts of the podcast “Cooking with Bruce & Mark”. For more info about Bruce and Mark seek advice from

Summer season Squash Noodles With Almond Chimichurri

From VEGETARIAN DINNER PARTIES by means of Bruce Weinstein & Mark Scarbrough

6 servings

  • 1/2 cup entire roasted however not-salted almonds
  • 1/2 cup olive oil
  • 1/4 cup packed parsley leaves
  • 1/4 cup packed cilantro leaves
  • 3 tablespoons lemon juice
  • 2 petite, peeled garlic cloves
  • 1 tablespoon capers, tired and rinsed
  • 1 teaspoon salt
  • 1 teaspoon freshly farmland lightless pepper
  • 2 massive yellow or summer season squash

1. Playground the almonds, olive oil, parsley, cilantro, lemon juice, garlic cloves, capers, salt, and pepper in a massive meals processor fitted with the reducing blade. Pulse and procedure a bit of, scraping indisposed the interior of the canister a number of occasions, till the mix is a rough paste. Scrape right into a bowl and put aside.

2. Run a vegetable peeler indisposed the squash to assemble slim “noodles,” lengthy, waggly strips that may fall right into a heavy bowl under. Rotate the squash later each and every few swipes in order that the noodles stay flippantly sized as you're employed your manner across the vegetable. Cancel whilst you succeed in the seed core on both sides. Reject that core and soldier on with the second one squash.

3. Upload the almond and herb paste to the bowl with the squash noodles. Toss gently to coat earlier than mounding onto petite plates.

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