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Green Beans & Zucchini with Sauce Verte

Green Beans and Zucchini with Sauce Verte

Bon Appétit | June 2010 by Jeanne Kelley

Serves 6 

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.


Sauce Verte 

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.