Boistfort Valley Farm
Community Supported Recipe Box

Green Beans and Zucchini with Sauce Verte

for 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

for Vegetables

  • 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
  • water as needed
  • 2 tablespoons fresh Italian parsley leaves (for garnish)


dish: side
season: summer

For sauce verte

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.

For vegetables

Heat oil in heavy large nonstick skillet over medium-high heat. Add vegetables; stir until coated. Sprinkle with salt and up to 3 tablespoons water if needed. 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.

Adapted from Bon Appétit, June 2010, by Jeanne Kelley