Edamame Pesto

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.