Adapted from Bon Appetit magazine
1/3 cup (packed) fresh basil leaves
1 green onion, coarsely chopped
2 Tbsp. (packed) fresh parsley
2 Tbsp. drained capers
1 Tbsp. lemon juice
2 tsp. Dijon mustard
1 garlic clove, peeled
4 Tbsp. olive oil
1 lb. green beans, stem end trimmed
12 oz. zucchini, halved lengthwise, each half cut lengthwise into 1/3” strips
3 Tbsp. water
2 Tbsp. parsley leaves (for garnish)
Sauce: Blend first seven ingredients in processor until finely chopped. With machine running, gradually add 3 Tbsp. olive oil. Process until coarse puree forms. Season to taste with salt and pepper.
Vegetables: Heat oil in heavy large nonstick skillet over medium-high heat. Add vegetables; stir until coated. Sprinkle with salt and 3 Tbsp water. Cover; cook until crisp-tender, stirring occasionally, about four minutes. Uncover; cook until just tender, about two minutes. Stir in enough sauce verte to coat vegetables generously. Season with salt and pepper. Transfer to bowl; garnish and serve.