Snap Pea and Green Bean Salad with Arugula Pesto
eatoplan
November 4, 2024
- Prepare the Pesto
- In the bowl of your food processor, combine the almonds, pistachios, garlic, lemon zest, baby arugula, and basil leaves.
- Pulse 8-9 times until the mixture is finely chopped.
- With the food processor running, slowly pour in the olive oil until the pesto comes together.
- Season to taste with salt and black pepper, then transfer to a large bowl.
- Make the Cilantro Cream
- In the same food processor bowl (wipe clean if desired), add the yogurt and cilantro.
- Pulse until well combined.
- Season to taste with salt and black pepper, then set aside.
- Blanch the Vegetables
- Bring a large pot of salted water to a boil. While the water heats up, prepare an ice bath.
- Once boiling, add the snap peas and beans. Blanch for about 1 minute and 30 seconds.
- Drain the veggies and immediately transfer them to the ice bath to cool down.
- Once cool, drain again and pat dry.
- Combine and Serve
- Add the blanched snap peas and beans to the bowl with the arugula pesto. Toss to coat the veggies evenly.
- Pour the coated veggies onto a large platter and drizzle with the cilantro cream.
- Top with microgreens and sliced almonds for garnish.
- Enjoy
- Serve immediately, or place in the refrigerator to chill before serving.
Reviews
Ingredients:
Adjust Servings
| 2large potatoes chopped | |
| 1large onion chopped | |
| 2cloves garlic chopped | |
| 2Tbs sunflower oil | |
| 2large carrots peeled, chopped | |
| 1 leek washed, sliced | |
| 2sticks celery sliced | |
| 100g broad beans | |
| 1l vegetable stock | |
| 1Handful parsley fresh, chopped | |
| 4servings salt and pepper | |
| 1cup roasted almonds | |
| 1tablespoon almonds | |
| 2cups baby arugula | |
| 4 basil leaves | |
| 0.5cup cilantro | |
| 0.5cup extra virgin olive oil as needed, (more ) | |
| 3cloves garlic | |
| 1cup micro greens | |
| 1 lemon zest | |
| 0.5cup pistachios shelled | |
| 6servings salt and pepper black | |
| 1pound snap peas | |
| 1pound wax beans green | |
| 0.5cup yogurt plain, sour |
Directions
1.
Prepare the Pesto
1. In the bowl of your food processor, combine the almonds, pistachios, garlic, lemon zest, baby arugula, and basil leaves. | 2. Pulse 8-9 times until the mixture is finely chopped. | 3. With the food processor running, slowly pour in the olive oil until the pesto comes together. | 4. Season to taste with salt and black pepper, then transfer to a large bowl.
Mark as complete
2.
Make the Cilantro Cream
1. In the same food processor bowl (wipe clean if desired), add the yogurt and cilantro. | 2. Pulse until well combined. | 3. Season to taste with salt and black pepper, then set aside.
Mark as complete
3.
Blanch the Vegetables
1. Bring a large pot of salted water to a boil. While the water heats up, prepare an ice bath. | 2. Once boiling, add the snap peas and beans. Blanch for about 1 minute and 30 seconds. | 3. Drain the veggies and immediately transfer them to the ice bath to cool down. | 4. Once cool, drain again and pat dry.
Mark as complete
4.
Combine and Serve
1. Add the blanched snap peas and beans to the bowl with the arugula pesto. Toss to coat the veggies evenly. | 2. Pour the coated veggies onto a large platter and drizzle with the cilantro cream. | 3. Top with microgreens and sliced almonds for garnish.
Mark as complete
5.
Enjoy
Serve immediately, or place in the refrigerator to chill before serving.
Mark as complete
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