Chef Rachel Bradley of Veronica Foods (our importer) created this easy, light, savory, healthy take on pesto!
2 cups shelled edamame
1/3 cup toasted shelled pumpkin seeds
1/2 cup Tubby Olive “Oro Bailen” Picual Extra Virgin Olive Oil, or your favorite EVOO
2 cloves garlic
1/3 cup grated Pecorino cheese(optional)
Sea salt to taste
Pulse all ingredients in your food processor or blender until creamy and thick. Can be refrigerated for up to 2 days tightly sealed or served immediately. Use as a spread for sandwiches, a dip, over “zoodles”, pasta, or with fresh veggies, crackers, or bread. This nutrient dense sauce/spread packs a nice dose of plant protein and phenols in one easy, tasty application. For more edamame recipes, go to http://www.eatingwell.com/recipes/19300/ingredients/beans/edamame.