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Green Beans and Courgette with Sauce Verte

Green Beans and Courgette with Sauce Verte

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This vibrant vegetable side dish features tender green beans and courgette tossed in a punchy sauce verte. The sauce, a classic French-inspired herb dressing, is packed with fresh basil, parsley, capers and lemon, providing a bright and zesty contrast to the pan-fried greens. It is an excellent way to celebrate seasonal summer produce while keeping the flavours light and sophisticated.

As a versatile vegan dish, these greens pair beautifully with roasted potatoes, grilled proteins or a simple grain salad. The herb sauce can be prepared a day in advance, making it a convenient option for midweek meals or weekend entertaining. Rich in vitamins and refreshing in flavour, this recipe is a healthy homemade addition to any plant-based menu.

Ingredients for Green Beans and Courgette with Sauce Verte

1/3 cup (packed) fresh basil leaves
1 spring onion, coarsely chopped
2 tablespoons (packed) fresh Italian parsley
2 matskedar avrunna kapris
1 matsked färsk citronsaft
2 teskedar dijonsenap
1 garlic clove, peeled
45ml extra jungfruolja
1 matsked olivolja
450g green beans, stem end trimmed
350g courgette, halved lengthwise, each half cut lengthwise into 1/3-inch-wide strips
3 tablespoons water
2 tablespoons fresh Italian parsley leaves (for garnish)

How to make Green Beans and Courgette with Sauce Verte

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 45ml 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.

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