I came across an interesting recipe the other day that involved making an edamame-based pesto sauce. It sounded intriguing, so I put it on the menu along with another intriguingly random soup.
I’m really happy with how the pesto came out. It’s nutty and very nicely balanced. It was excellent on soba noodles, but I think it would really shine on a grilled chicken panini. Or maybe I’m just partial to chicken-and-pesto sandwiches!
Plus, talk about super-easy! Most of the work is in chopping up some ingredients, nuking one or two and then tossing them all into a food processor.
Edamame Pesto [printable recipe]
Adapted from Cooking Light
Makes about 2 1/2 cups sauce
- 1/2 cup frozen, shelled edamame beans
- 1/4 cup chopped walnuts
- 1/2 cup loosely packed fresh basil leaves
- 1/2 cup loosely packed fresh cilantro leaves
- 1/4 cup finely grated fresh parmesan cheese (about 3/4 ounce)
- 3 tbsp lemon juice
- 1/4 cup extra virgin olive oil
- 3 largish garlic cloves, peeled and roughly chopped
- 1/4 cup hot water
- pinch of salt and freshly ground pepper
Place the beans in a small microwaveable dish and cover. Microwave for 60 seconds. Combine all ingredients except hot water in a food processor. Pulse several times to chop everything finely. Add hot water and process until smooth. Add additional hot water if sauce is too thick.