Makes 4 servings
No spiralizer required! A vegetable peeler can make long, thin “noodles” from zucchini or fresh yellow squash. Press firmly but not hard to create thin, pliable strips. And work around the squash on all sides, down to the seedy core—which you then discard to move on to the next squash.
2 medium zucchini (about 12 ounces each) or 4 small yellow summer squash (about 6 ounces each)
½ teaspoon kosher salt
¾ cup packed fresh parsley leaves
¾ cup olive oil
¼ cup pine nuts
¼ cup fresh lemon juice (about 2 medium lemons)
¼ cup loosely packed fresh cilantro leaves
2 tablespoons packed fresh oregano leaves
1 tablespoon minced garlic
Up to 1 teaspoon red pepper flakes
1. Run a vegetable peeler down the zucchini or down and around the squash, using moderate pressure to create a flexible but not paper-thin strip. Continue to peel more strips, rotating the vegetable a bit for each slice and working until you’ve used up the vegetable down to its seedy core before moving on to the next one. Place all the strips in a bowl and toss with the salt. Set aside for 10 minutes.
2. In the order listed, place the parsley, olive oil, pine nuts, lemon juice, cilantro, oregano, garlic, and red pepper flakes in a food processor. Cover and process into a chunky sauce, stopping the machine once to scrape down the inside of the bowl.
3. Blot the squash noodles dry and return them to the bowl. Pour the sauce over them and toss well to coat. Serve at once.