👥8 people
⏲️15m
🕐10m
🍽️sides and snacks
Tis the season for squash and peppers!
Ingredients
- 1 pound squash
- 2 cups brine
- For the green chile pesto
- 4 medium Anaheim or poblano chile peppers, deseeded
- 1 cup parsley leaves
- ½ cup parmesan cheese
- 4 tablespoons pine nuts
- 4 cloves garlic
- Salt and ground black pepper
- ⅔ cup olive oil
- Juice of 1 lemon
Method
- In a small pot, bring the brine to a simmer. Meanwhile, peel and deseed all the squash. Holding the squash upright and using the peeler, begin to make ribbons out of the squash. Place the ribbons in a bowl and cover with hot brine. Place the squash with the hot brine in the refrigerator for 20 minutes. Remove the squash from the brine and set aside.
- For the green chile pesto. In a food processor add peppers, parsley, garlic, pine nuts, and lemon juice. Process until smooth. Add in the parmesan cheese, salt and pepper, and begin processing, slowly drizzle in all of the olive oil.
- Once ready to serve, place the pesto in a small saucepan and heat on medium low heat. Toss the warm pesto with the squash ribbons. Transfer to a serving platter, finish with parmesan cheese, black pepper, and olive oil.
