The edamame pesto recipe comes from the Food To Live By cookbook, which sat unopened on my bookshelf until today. If you don't own the cookbook, you can find an online version of the original recipe via the Seattle Times.
My summer challenge is to try more recipes from my ever-growing cookbook collection. My goal is to make at least one recipe each week from a different cookbook for the next 3 months for a total of 14 cookbooks.
This is a versatile pesto that can be added to pitas as well as pizza or pasta. I love traditional basil pesto but this is a really nice, higher protein alternative and I will definitely make it again.
Prep Time: 10 minutes
Cook Time: 10 minutes
Ingredients (makes about 3/4 cup)
- 3/4 cup shelled frozen edamame
- 1/2 cup (packed) flat-leaf parsley
- 1/4 cup walnuts
- 1 clove garlic
- 1/3 cup olive oil
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon kosher salt
- Fill a small saucepan with water and bring to a boil over high heat. Add edamame and cook for 4 minutes. Drain in a colander and set aside to cool.
- When the edamame has cooled, add it to a food processor bowl along with the parsley, walnuts and garlic. Process until coarsely pureed, stopping to scrape down the bowl as needed.
- Add the olive oil, lemon juice and salt. Process to combine, about 30 seconds. Refrigerate up to 5 days or freeze for up to 3 months.
Recipe Source: Food To Live By
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