Here it is, the first recipe I tried from the previously mentioned Southern Kitchen. The friend that gave me this cookbook actually made this salad the first time I tried it, and I was amazed to have green beans I actually liked! I decided to make this again for a 4th of July barbecue, and it was just as good.
I was kind of disappointed in how hard it was to find arugula around here! Most of the grocery stores sell it in a small pack as an herb, opposed to a large pack to be used for salad greens. Luckily, there was one store that had enough, but I wish there were more!
Arugula Pesto Snap Beans (from Southern Kitchen by Sara Foster)
- Pinch of kosher salt
- 2 lb snap beans, stem ends removed
- 1/2 c arugula pesto (recipe follows, can also use basil pesto if you want)
- 1/4 c extra virgin olive oil
- 4 handfuls baby arugula (6 c), washed and drained
- 1 c (3 oz) freshly grated or shredded Parmesan
- salt and freshly ground pepper, to taste
Bring a large pot of water to a boil and add the kosher salt. Prepare a large bowl of ice water and set aside.
Blanch the beans (about 2 minutes, they will turn very bright green) and cool in the ice water, drain thoroughly and chill in refrigerator. Don’t blanch the beans in too large of batches, otherwise the water cools down too much, you want it to keep boiling.
Whisk together the pesto and olive oil until thoroughly combined. Toss the beans in a large bowl with the arugula and 1/2 c of the cheese, season with salt and pepper. Gently mix just once to coat the beans with the pesto/oil mixture. Sprinkle with the remaining cheese and serve at room temperature, or refrigerate in airtight container until ready to serve.
Arugula Pesto (Note: makes 1 1/2 c, while above recipe only calls for 1/2 c… I only made half of this recipe to I didn’t have it leftover)
- 4 c firmly packed arugula, washed and drained
- 1 c (3 oz) freshly grated Parmesan cheese
- 1/2 c slivered almonds (I used walnuts)
- 4 garlic cloves, smashed
- 1 tsp sea salt
- 1/2 tsp freshly ground pepper
- Juice of 1 lemon
- 1/2 c extra virgin olive oil
Place the arugula, Parmesan, almonds, garlic, salt and pepper in a blender or food processor and pulse several times to chop. Add the lemon juice and pulse to puree. While still running, slowly add the olive oil and puree until smooth. Refrigerate in airtight container until ready to use, or up to 1 week.