Late Summer Salad with Almond Oregano Pesto
This salad can be made during the height of the summer season, but some of the best beans, tomatoes, and peppers come from the late summer's hot days and cool nights. They pair wonderfully with this simply made pesto.
- ⅔ cup (90 g) raw or roasted almonds
- 2 garlic cloves, peeled
- 1 anchovy, optional
- 1 cup (12 g) fresh oregano
- 1 lemon, peeled
- 2 pitted dates
- 1 cup (240 ml) extra virgin oilve oil
- 1 teaspoon kosher salt, optional
- 1 pound (454 g) green beans, blanched
- 3 to 4 (454 g) heirloom tomatoes, cut into medium chunks
- 1 bunch (85 g) scallions, sliced on the bias
- 2 (315 g) red bell peppers, julienned
1. For the pesto, place all ingredients through the kosher salt into the work bowl fitted with the chopping blade. Snap the lid into place and secure the immersion motor to the lid.
2. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 60-75 seconds or until desired consistency is reached.
3. Place the blanched green beans and cut bell peppers into a large bowl and add the almond pesto, tossing to incorporate. Add the tomatoes and scallions and gently fold in, making sure not to smash or break apart the tomatoes.
- Plants are most nutrient dense when just picked from the vine. So, run to your local farmer's market (or your back yard), pick up these ingredients, and enjoy a true farm to table salad experience.
- If desired, drizzle with a bit of good-quality olive oil, vinegar, and sprinkle with sea salt before serving. This salad is great with other vegetables, such as roasted squash or asparagus.
- Try using this pesto as a base for a salad dressing, or as a sauce for a pasta dish.