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Review Recipe
3 from 2 votes

Snap Pea and Green Bean Salad with Arugula Pesto

A delicious and easy side, your family and guests will love this snap pea and green bean salad with arugula pesto. 
Course Salad
Cuisine American
Prep Time 10 minutes
Cook Time 2 minutes
Total Time 12 minutes
Servings 8
Calories 433kcal
Author Jennifer West


  • 1 cup roasted almonds
  • 1/2 cup shelled pistachios
  • 3 cloves of garlic
  • zest from 1 lemon
  • 2 cups baby arugula
  • 4 basil leaves
  • 1/2 cup extra virgin olive oil more as needed
  • salt and black pepper
  • 1/2 cup plain yogurt or sour cream
  • 1/2 cup cilantro
  • 1 pound snap peas
  • 1 pound green or wax beans
  • 1 cup micro greens or sprouts
  • 1 tablespoon slice almonds


  • 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.


This salad may be served either warm or chilled.


Calories: 433kcal | Carbohydrates: 20g | Protein: 13g | Fat: 35g | Saturated Fat: 4g | Sodium: 17mg | Potassium: 656mg | Fiber: 8g | Sugar: 7g | Vitamin A: 1655IU | Vitamin C: 57.4mg | Calcium: 172mg | Iron: 4mg
**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.
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