Pesto Edamame

Written By Pam Brandon and Anne-Marie Denicole On January 4, 2016

Divas edamame pesto

January brings a resolution for clean eating, and this version of pesto made with protein-packed edamame fits the bill. Yes, there’s olive oil, but it’s the “good fat,” and a good measure of fresh Parmesan, but a little goes a long way.

This gorgeous green spread comes together quick in a blender or food processor, and you can mound in a bowl to serve with fresh veggies, or try it on toasted bread topped with fresh mozzarella, ripe Florida tomato slices and a sprinkle of coarse salt. Happy New Year!

Pesto Edamame
Makes about 2 cups

16 ounces frozen shelled edamame
2 ounces fresh basil leaves (about 1 bunch)
1/2 cup freshly grated parmesan cheese
1 cup extra-virgin olive oil
Coarse salt and freshly ground black pepper, to taste
Juice of 2 lemons

Cook edamame according to package directions, drain and rinse with cold water.
Puree edamame, basil and cheese in a blender or food processor. Slowly add olive oil until well combined. Season with salt and pepper and stir in lemon juice.

Diva confession: Edamame is young soybeans, usually still in the pod. Because the beans are young and green when they are picked, edamame soybeans are soft and edible, and naturally gluten free and low in calories. The beans have no cholesterol and are an excellent source of protein, iron and calcium.

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