Green Beans and Zucchini with Sauce Verte

Green Beans and Zucchini with Sauce Verte
Photo by www.epicurious.com

Ingredients

  • 2 teaspoons Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons drained capers
  • 2 tablespoons (packed) fresh Italian parsley
  • 1 green onion, coarsely chopped
  • 1/3 cup (packed) fresh basil leaves
  • 2 tablespoons fresh Italian parsley leaves (for garnish)
  • + 6 more ingredients
    • 3 tablespoons water
    • 12 ounces zucchini, halved lengthwise, each half cut lengthwise into 1/3-inch-wide strips
    • 1 pound green beans, stem end trimmed
    • 1 tablespoon olive oil
    • 3 tablespoons extra-virgin olive oil
    • 1 garlic clove, peeled

1. 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. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate. 2. For vegetables: Hea...

View full recipe at SpringPad

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