Summer squash begs for big flavor, this delivers.
A flavor-packed sauce is all you need to amplify grilled summer produce. Salsa verde—or, “green sauce”—is one such sauce. Here we buzz sweet mint, parsley, and pistachios for an Italian-leaning version that’s just what a melange of charred summer squash is begging for.
Makes 4 servings
- 1 cup loosely packed fresh mint leaves
- 1 cup loosely packed fresh flat-leaf parsley leaves
- 1/2 cup shelled pistachios
- 2 garlic cloves, smashed
- 1/2 teaspoon crushed red pepper flakes
- 1 teaspoon kosher salt, plus more
- 1/2 teaspoon freshly ground pepper, plus more
- 1/2 cup plus 2 tablespoons extra-virgin olive oil, plus more
- 2 pounds mixed summer squash, such as zucchini, yellow crookneck, and pattypan
- 1/2 cup crumbled feta cheese
- Torn squash blossoms, for garnish (optional)
- Put the mint, parsley, pistachios, garlic, red pepper flakes, salt, and pepper in a food processor and pulse until finely chopped. Pour in the olive oil and process briefly, just to combine. Taste and adjust the seasoning. Transfer the sauce to a small container and drizzle a little more olive oil over the top to cover the surface and keep it from oxidizing. Set aside at room temperature for up to 2 hours, or refrigerate to keep for up to 24 hours.
- Prepare a grill for medium heat direct cooking and oil the grates.
- Cut the squash into various shapes according to size: slice large zucchini and yellow crooknecks lengthwise in 1/4-inch thick planks; cut baby squash that are less than 1 1/2-inches in diameter in half lengthwise; and cut pattypans into wedges. Toss the squash in the remaining 2 tablespoons oil and season them generously with salt and pepper.
- Grill the squash on the cut sides until lightly charred and just tender and beginning to release juices (but not mushy), 2 to 3 minutes per side.
- Arrange the squash on a serving platter. Dot the salsa verde here and there. Sprinkle with the feta and squash blossoms, if using, and serve warm.