Name: Green Beans and Zucchini with Sauce Verte
Yield: Makes 6 servings
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)

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Green Beans and Zucchini with Sauce VertePatricia Heal

Sauce verte is French for "green sauce." In this recipe, the sauce gets its vibrant color from basil, green onion, parsley, and capers. Any leftover sauce can be stirred into couscous or rice, or served with grilled chicken or fish.

Recipe notes

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