Foodie Blogroll

Tuesday, January 17, 2012

Edamame Pesto

When Italy Met Japan
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.

Edamame Pesto
Gluten Free
Serves 2

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

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