Zucchini & Green Beans with Green Sauce

Directions

To make green sauce:

Put first 7 ingredients in processor blend until finely chopped.

With processor running, gradually add olive oil.

Process until coarse purée forms.

Season green sauce with salt and pepper.

It can be made 1 day ahead. Cover and refrigerate.

To make vegetables:

Heat oil in large nonstick skillet over medium-high heat.

Add vegetables, stir until coated with oil.

Sprinkle with salt and 3 tablespoons water.

Cover, cook vegetables until almost crisp-tender, stirring occasionally, 4 minutes.

Uncover, cook until vegetables are just tender, about 2 minutes.

Stir in green sauce to coat vegetables generously.

Season with salt and pepper.

Transfer to serving bowl.

Garnish with parsley.

Serve warm or chilled.