Ingredients

  • 1 cup roasted almonds
  • 1 tablespoon slice almonds
  • 2 cups baby arugula
  • 4 basil leaves
  • ½ cup cilantro
  • ½ cup extra virgin olive oil (more as needed)
  • 3 cloves of garlic
  • 1 cup micro greens or sprouts
  • zest from 1 lemon
  • ½ cup shelled pistachios
  • salt and black pepper
  • 1 pound snap peas
  • 1 pound green or wax beans
  • ½ cup plain yogurt or sour cream

Ready In 45 Minutes

Servings: 6

Cooking Instructions

Step 1

  • 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.
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Step 2

  • Add the snap peas and beans to the boiling water and blanch for about 1 minute and 30 seconds.
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  • Length: 1 minutes

Step 3

  • Drain and transfer immediately to the ice bath to cool down.
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Step 4

  • Drain again once the veggies are cool, and pat them dry.

Step 5

  • Add the veggies to the bowl with the pesto and toss to coat.
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Step 6

  • 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.
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