Grilled Summer Squash with Pistachio-Mint Salsa Verde and Feta

Summer squash begs for big flavor, this delivers.

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[ingredients title=”Ingredients”]

• 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)

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[directions title=”Directions”]

1. 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.
2. Prepare a grill for medium heat direct cooking and oil the grates.
3. 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.
4. 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.
5. 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.

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