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Green Beans and Zucchini with Sauce Verte

Name: Green Beans and Zucchini with Sauce Verte
Cuisine: french
Ingredients: 1/3 cup (packed) fresh basil leaves; 1 green onion, coarsely chopped; 2 tablespoons (packed) fresh Italian parsley; 2 tablespoons drained capers; 1 tablespoon fresh lemon juice; 2 teaspoons Dijon mustard; 1 garlic clove, peeled; 3 tablespoons extra-virgin olive oil; 1 tablespoon olive oil; 1 pound green beans, stem end trimmed; 12 ounces zucchini, halved lengthwise, each half cut lengthwise into 1/3-inch-wide strips; 3 tablespoons water; 2 tablespoons fresh Italian parsley leaves (for garnish)

A small grocery run gets this on the table.

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directions

1.
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.
2.
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.

Recipes sourced from Epicurious.com.

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