- 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
- 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 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 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. Stir in enough sauce verte to coat vegetables generously. Season with salt and pepper. Transfer to bowl. Garnish with parsley and serve.