Green Beans & Zucchini with Sauce Verte
Green Beans and Zucchini with Sauce Verte
Bon Appétit | June 2010 by Jeanne Kelley
Sauce verte is French for "green sauce." In this recipe, the sauce gets its vibrant color from basil, green onion, parsley, and capers. This is a stunner and you can freely mix any herbs which suit your menu and the “green” will still be a star.
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)
For Sauce Verte
Blend first 7 ingredients in processor until finely chopped.
With machine running, gradually add olive oil. Process until coarse puree.