Snap Pea and Green Bean Salad with Arugula Pesto

6 steps · 45 min total

1. 01

   Boil Salted Water

   Bring a large pot of salted water to a boil.
2. 02

   Prepare Pesto and Drizzle

   While the water heats up, you can get a head start on the arugula pesto and cilantro cream drizzle.
3. 03

   Make Arugula Pesto

   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.

4. 04

   Blend Cilantro Cream

   In the same food processor bowl (no need to wash it out, unless you really want to), combine the 1/2 cup plain yogurt or sour cream and 1/2 cup cilantro. Pulse until the two ingredients are well combined and smooth. Season to taste with salt and black pepper, then set it aside.
5. 05

   Blanch Vegetables

   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.

6. 06

   Serve Salad

   Arrange the pesto-coated vegetables onto a large platter. Drizzle generously with the cilantro cream, then scatter the 1 cup micro greens or sprouts and 1 tbsp sliced almonds over the top. Serve immediately, or chill in the refrigerator until ready to serve.