Orzo, Green Bean, and Fennel Salad with Dill Pesto

Orzo, Green Bean, and Fennel Salad with Dill Pesto
Photo by Lisa Hubbard

Ingredients

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

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

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