Green Beans and Zucchini with Sauce Verte

Name: Green Beans and Zucchini with Sauce Verte
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 2 Tbsps drained capers; 2 teaspoons Dijon mustard; 79 milliliters (packed) fresh basil leaves; 1 garlic clove, peeled; 454 grams green beans, stem end trimmed; 1 green onion, coarsely chopped; 1 Tbsp fresh lemon juice; 1 Tbsp olive oil; 2 Tbsps (packed) fresh Italian parsley; 2 Tbsps fresh Italian parsley leaves (for garnish); 3 Tbsps water; 340 grams zucchini, halved lengthwise, each half cut lengthwise into 1/3-inch-wide strips

Green Beans and Zucchini with Sauce Verte is Head to the store and pick up capers, parsley, zucchini, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Blend first 7 ingredients inprocessor until finely chopped. With machinerunning, gradually add olive oil. Process untilcoarse puree forms. Season sauce verte totaste with salt and pepper. DO AHEAD: Can bemade 1 day ahead. Cover and refrigerate.

Ingredients you will need

Salt And Pepper

Olive Oil

Sauce

Heat oil in heavy largenonstick skillet over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Addvegetables; stir until coated.

Sprinkle withsalt and 3 tablespoons water. Cover; cookvegetables until almost crisp-tender, stirringoccasionally, about 4 minutes. Uncover;cook until vegetables are just tender, about2 minutes longer. Stir in enough sauce verteto coat vegetables generously. Season withsalt and pepper.

Ingredients you will need

Vegetable