Green Beans and Courgette with Sauce Verte

Ingredients for Green Beans and Courgette with Sauce Verte

• 1/3 cup (packed) fresh basil leaves

• 1 spring 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

• 45ml extra-virgin olive oil

• 1 tablespoon olive oil

• 450g green beans, stem end trimmed

• 350g courgette, halved lengthwise, each half cut lengthwise into 1/3-inch-wide strips

• 3 tablespoons water

• 2 tablespoons fresh Italian parsley leaves (for garnish)

How to make Green Beans and Courgette with 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.

Heat oil in heavy large nonstick skillet over medium-high heat. Add vegetables; stir until coated. Sprinkle with salt and 45ml water. 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.