Summer Squash & Beans with Sauce Verte - The Kitchen at Middleground Farms

Ingredients

• 1/2 cup fresh basil leaves, packed
• 1 green onion, coarsely chopped
• 1/4 cup fresh Italian parsley, packed
• 2 tablespoons drained capers
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 garlic clove, peeled
• ¼ cup extra virgin olive oil
• 2 tablespoons olive oil
• 1 pound green beans, trimmed & blanched
• 1 pound zucchini, halved lengthwise, each half cut lengthwise into 1/3-inch-wide strips
• 3 tablespoons water
• Italian parsley leaves, for garnish