Edamame Pesto
  • 1 bag frozen edamame (about 3½ cups)
  • 1 cup chopped fresh basil
  • 1 teaspoon grated lemon zest
  • 2 tablespoons freshly squeezed lemon juice
  • 1 small garlic clove, finely minced
  • ½ cup pine nuts, walnut or almonds
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ cup avocado oil (or extra virgin olive oil)
  • ¼ cup water or vegetable broth
  1. Bring a large pot of water to a boil. Add edamame and cook until slightly tender (about 3 minutes).
  2. Drain and let cool to room temperature.
  3. In food processor, pulse together edamame, basil, lemon zest, lemon juice, garlic, nuts, salt and pepper until roughly chopped. Drizzle in oil and ¼ cup water or vegetable broth; pulse until you get a thick paste.
  4. Makes about 2 cups. Can be stored in fridge for up to a week.
Recipe by SIMPLY BEAUTIFUL EATING at https://simplybeautifuleating.com/2016/09/20/late-summer-flatbread-with-edamame-pesto/