Late Summer Salad with Almond Oregano Pesto Recipe | Vitamix MX

Ingredients

• 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 85 g scallions, sliced on the bias
• 2 315 g red bell peppers, julienned