Zucchini and Green Beans with Green Sauce
|For the green sauce:|
scallions, spring or green onions
peeled, or to taste
olive oil, extra-virgin
|For the vegetables:|
halved lengthwise, each half cut lengthwise into 1/3-inch-wide strips
stem end trimmed
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.