What happens when you cross Italian pesto with Japanese ingredients? Edamame pesto is born! This unconventional pairing from Isa Chandra Moskowitz produces a surprisingly creamy and luscious sauce. Try it on top of gluten-free noodle, rice, or vegetables.
1 garlic clove, minced
1/2 cup packed basil leaves
7 oz. frozen shelled edamame, thawed
1/2 cup low-sodium chicken or vegetable broth, check for gluten
1 tbsp. lemon juice
1/2 tsp. extra virgin olive oil
1/4 tsp. salt
Optional Topping--1 tsp. grated Parmesan cheese
1. Place the garlic and basil in a small food processor and pulse a few times until they are chopped.
2. Add the remaining ingredients and blend until relatively smooth. Stop to scrape down the sides a few times to make sure everything gets incorporated. If the pesto seems too stiff, add a little more broth. Top with cheese if desired
Nutrition Information--approximately 130 calories per serving