Green Beans, Snap Peas, and Edamame toss with cilantro-mint pesto

By therman

Publix

Ingredients

• Vegetables:
• 1/2 lb. thin green beans, trimmed
• 1/2 lb. sugar snap peas, trimmed
• 1/2 lb. frozen shelled edamame, thawed
• Cilantro-Mint pesto:
• 1 cup fresh cilantro leaves
• 1/4 cup fresh mint leaves
• 1/4 cup blanched slivered almonds, toasted
• 1 tsps. fresh ginger root, chopped
• 2 tsps. lime juice
• 1 garlic clove, minced1/2 tsp. salt
• 1/4 tsp. crushed red pepper
• 1/4 cup olive oil

Preparation

Step 1

Vegetables:

Steam green beans for 4 to 5 minutes or until just barely tender. Add snap peas and edamame and steam for another 1 to 2 minutes or until crisp-tender. Transfer to a bowl and toss with pesto. Serve immediately.

Pesto:

In a food processor combine all ingredients except oil until finely chopped and blended. With processor running, add oil slowly.