This was from Bon Appetit: “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.” I really loved this unique sauce and have made this combo several times this summer. When we were at the beach and didn’t have capers, we subbed anchovy paste for them and it was just as yummy. I also did my usual sub of shallots for green onions. If you don’t have a food processor, you can use a blender, but add the olive oil right away or it will just sit there.
1/3 cup (packed) fresh basil leaves
1 green onion or shallot, coarsely chopped
2 tablespoons (packed) fresh Italian parsley
2 tablespoons drained capers (or a big blob of anchovy paste)
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)
Blend the first seven ingredients in a food 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. Can be made 1 day ahead. Cover and refrigerate.
Heat oil in heavy large nonstick skillet over medium-high heat. Add vegetables; stir until coated. Sprinkle with salt and 3 tablespoons water. Cover; cook vegetables until almost crisp-tender, stirring occasionally, about 4 minutes. Uncover; cook until vegetables are just tender, about 2 minutes longer. OR, spray vegetables with olive oil and grill until crisp tender.
To serve, toss vegetables with enough sauce verte to coat generously. Season with salt and pepper. Garnish with parsley and serve.