Orzo, Green Bean, and Fennel Salad with Dill Pesto

Ingredients

• 1 tablespoon fresh lemon juice
• 2 cups English hothouse cucumber
• ¾ cup fresh fennel bulb
• 8 ounces orzo
• ²/₃ cup fresh dill
• ¼ cup olive oil
• 2 tablespoons white balsamic vinegar
• + 1 more ingredients
• • 8 ounces green beans

Cook green beans in large saucepan of boiling salted water until just tender, about 5 minutes. Using slotted spoon, transfer beans to plate. Add orzo to same boiling water. Cook until tender, stirring occasionally; drain. Blend dill, oil, vinegar, and lemon juice in mini processor until almost sm...

View full recipe at Epicurious