Squash Noodles with Almond Chimichurri Recipe

Casual Dining

Condiments And Spreads

Fine Dining

Lunch

Nuts And Seeds

Root vegetables

Squash Noodles with Almond Chimichurri

Easy

Difficulty

Low

Costs

10 minutes

Cooking Time

Servings

Description

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. The flavor of the crunchy squash ‘noodles’ is surprisingly complex with a characteristic funky sweetness that glints off the more complex sour and herbal notes in this twisted version of the classic South American sauce.

Instructions

Place the almonds, oil, parsley, cilantro, lemon juice, capers, garlic, salt, and pepper in a large food processor. Pulse and process a bit, scraping down the inside of the bowl several times, until the mixture is a coarse paste. Scrape into a bowl and set aside.
Run a vegetable peeler down the squash to make thin, long, waggly 'noodles.' 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 continue with the second squash.
Add the almond and herb paste to the bowl with the squash noodles. Toss gently to coat before mounding onto small plates.

Ingredients