I know most of you are probably going to make pesto with your first bunch of basil, and you can find that recipe on TFF’s website as well as lots of other places. But how about a pasty green sauce with a different twist. This one combines basil with parsley and capers. If you don’t like or don’t have Italian parsley, substitute more basil — it is still delicious. Like pesto, this sauce keeps for a week or longer. You can use any leftovers just as you would pesto — on sandwiches, in soup, or even tossed with pasta.
For the Salsa Verte: Combine 1/3 C. packed basil leaves, 3 T. packed Italian Parsley, 2 T. capers, 1 T. fresh lemon juice, 2 t. Dijon mustard, and 1 minced clove of garlic in a food processor. Blend until well chopped, then add 3 T. extra virgin olive oil and puree. Season with salt and pepper.
Trim 1/2 lb. green beans and cut in 2 inch pieces. Trim the ends off 2-3 summer squash. Cut them in half lengthwise and then place cut side down and slice thinly along their length (or use a vegetable peeler). Cut the slices in half.
Heat 1 T. olive oil in a heavy pan or wok and add the green beans. Cook on high heat until they turn bright green and start to soften, then add 3 T. water and the zucchini slices. Stir to combine, then add enough Salsa Verte to coat generously. Taste and season with salt and pepper.
Recipe adapted from www.Epicurious.com.