Snap Pea and Green Bean Salad with Arugula Pesto Recipe

In a food processor, combine the 1 cup roasted almonds, 1/2 cup shelled pistachios, 3 cloves of garlic, lemon zest from 1 lemon, 2 cups baby arugula, and 4 basil leaves. Pulse 8-9 times until the ingredients are completely broken up into a coarse meal.

With the food processor running, slowly stream in the 1/2 cup extra virgin olive oil until the pesto just comes together, looking thick and green. Season to taste with salt and black pepper, then transfer it to a large bowl.

Prepare an ice bath in a large bowl. Once the water is boiling, add the 1 lb snap peas and 1 lb green or wax beans. Blanch them for about 1 minute and 30 seconds, just until they turn bright green and are crisp-tender.

Drain the vegetables immediately and plunge them into the ice bath to stop the cooking. Once they're cool, drain them again and pat them thoroughly dry. Add the blanched vegetables to the bowl with the arugula pesto and toss until they're evenly coated.