- 2 pounds green beans, trimmed
- 4 teaspoons extra-virgin olive oil
- Salt and pepper
- 1 small onion or shallot, chopped
- 1 clove garlic
- 1 (2-ounce) jar capers
- 1/4 cup basil
- 1/4 cup oregano
- 1/2 cup parsley
- 1/4 cup mint
- 1 lemon, zest only
- 1/3 cup olive oil
Green Beans: Preheat oven to 400° and put empty baking tray in. While oven is heating, coat raw green beans in a bowl with olive oil, salt and pepper. Once oven is heated, carefully remove baking sheet with a pot holder and gently pour on the green beans. Use a fork to arrange beans into a single layer. Once evenly spread across the pan, place back in the oven and bake for 8 to 10 minutes. Remove and serve or let cool and then chill.
Salsa Verde: Drain capers of 1/2 their liquid. Pour the capers and their remaining brine into a tall measuring cup. Add chopped onion and garlic. Remove leaves from the stems of the basil, oregano and mint. Tear the larger leaves in rough pieces and place everything into the measuring cup. Roughly chop the parsley and add to the cup. Pour in olive oil and add lemon zest. Using a hand blender, blend everything until the oil emulsifies and all the herbs have formed a fine green paste.
Serve over the vegetables or chill and add later.