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 plus 1 tablespoon lemon juice, zest
• 2 cloves garlic
• salt Kosher salt and freshly cracked, to taste
• black pepper Kosher salt and freshly cracked, to taste
• ⅓ cup olive oil plus more as needed

For the Beans

• 3 cups White beans cooked
• 1-2 lemon juiced and zested, plural
• salt Kosher salt and freshly cracked, to taste
• black pepper Kosher salt and freshly cracked, to taste
• 2 tablespoons shallots thinly sliced
• 1-2 cups crouton recipe below, garlic flavored

For the Garlic Croutons

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