White Bean Arugula Pesto Panzanella

For the Arugula Pesto

• 8 cups arugula
• ¼ cup almonds or pine nuts
• ¼ cup Parmesan Cheese
• 2 tablespoons lemon zest plus 1 tablespoon lemon juice
• 2 cloves garlic
• Kosher salt and freshly cracked black pepper to taste
• ⅓ cup olive oil plus more as needed

For the Beans

• 3 cups cooked white beans
• 1-2 lemons juiced and zested
• Kosher salt and freshly cracked black pepper to taste
• 2 tablespoons thinly sliced shallots
• 1-2 cups garlic croutons recipe below

For the Garlic Croutons

• 1 loaf French bread a few days old
• 3 tablespoons olive oil
• 3 tablespoons unsalted butter melted
• 4 cloves garlic chopped
• 2 teaspoons kosher salt
• 1 teaspoon freshly cracked black pepper
• 1 teaspoon Italian seasoning