A delicious and easy side, your family and guests will love this snap pea and green bean salad with arugula pesto.
Prep Time 10minutes
Cook Time 2minutes
Total Time 12minutes
Author Jennifer West
zest from 1 lemon
1/2cupextra virgin olive oilmore as needed
salt and black pepper
1/2cupplain yogurt or sour cream
1poundgreen or wax beans
1cupmicro greens or sprouts
Bring a large pot of salted water to a boil.
While your water is coming to a boil, prepare your arugula pesto and cilantro cream drizzle.
In the bowl of your food processor, add the almonds, pistachios, garlic, lemon zest, baby arugula and basil leaves. Pulse 8-9 times until completely broken up. With the food processor running, slowly pour in the olive oil until the pesto just comes together. Season to taste with salt and black pepper and transfer to a large bowl.
In the same food processor bowl (wipe clean if you wish), combine the yogurt and cilantro. Pulse until the two ingredients come together. Season to taste with salt and black pepper and set aside.
Have an ice bath ready. Add the snap peas and beans to the boiling water and blanch for about 1 minute and 30 seconds. Drain and transfer immediately to the ice bath to cool down. Drain again once the veggies are cool, and pat them dry. Add the veggies to the bowl with the pesto and toss to coat.
Pour the veggies onto a large platter and drizzle with the cilantro cream. Top with micro greens and sliced almonds. Enjoy immediately or place in the refrigerator to chill.
**Nutrition facts are based on my best estimation for this recipe. They may not be accurate depending on what brands you use or modifications you might make to the recipe. For most accurate calculations, I recommend using a nutrition calculator with the exact brands and measurements you use with the recipe.