Ingredients Jump to Instructions ↓

  1. 1/3 cup (packed) fresh basil leaves

  2. 1 green onion, coarsely chopped

  3. 2 tablespoons (packed) fresh Italian parsley

  4. 2 tablespoons drained capers

  5. 1 tablespoon fresh lemon juice

  6. 2 teaspoons Dijon mustard

  7. 1 garlic clove, peeled

  8. 3 tablespoons extra-virgin olive oil

  9. 1 tablespoon olive oil

  10. 1 pound green beans, stem end trimmed

  11. 12 ounces zucchini, halved lengthwise, each half cut lengthwise into 1/3-inch-wide strips

  12. 3 tablespoons water

  13. 2 tablespoons fresh Italian parsley leaves (for garnish)

Instructions Jump to Ingredients ↑

  1. For sauce verte:

  2. Blend first 7 ingredients in processor until finely chopped. With machine running, gradually add olive oil. Process until coarse puree forms. Season sauce verte to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate.

  3. For vegetables:

  4. Heat oil in heavy large nonstick skillet over medium-high heat. Add vegetables; stir until coated. Sprinkle with salt and 3 tablespoons water. Cover; cook vegetables until almost crisp-tender, stirring occasionally, about 4 minutes. Uncover; cook until vegetables are just tender, about 2 minutes longer. Stir in enough sauce verte to coat vegetables generously. Season with salt and pepper. Transfer to bowl. Garnish with parsley and serve.


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