Name: Snap Peas and Green Beans with Arugula-Mint Pesto
Yield: 8 Servings
Ingredients: ½ cup raw skin-on almonds; 1 garlic clove, finely grated; 2 cups (lightly packed) baby arugula; 2 ounces Parmesan, shaved, divided; 1 cup mint leaves, plus more for serving; ⅓ cup olive oil; Kosher salt and freshly ground black pepper; 12 ounces sugar snap peas; 12 ounces green and/or wax beans, trimmed; 2 tablespoons fresh lemon juice; Lemon wedges (for serving)

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Peden & Munk

When not using this pesto to dress this very green salad, you could schmear it on just about any sandwich, or stir it into scrambled eggs.

Recipe notes