Ah! Spring is finally, really here! Birds are singing, flowers are blooming and for some strange reason it was over 90 degrees Fahrenheit last week!
Needless to say I was definitely in the mood for some springy, belly goodness, but unfortunately the supermarket wasn’t reflecting the glorious weather outside. During my shopping quest two stores let me down on the basil front, so I decided to shake up my definition of pesto and try something a little less traditional.
This pesto has no basil, no pine nuts and no cheese, but boy is it delicious (and much lower in fat)! The edamame adds creaminess and the cilantro adds a great kick to the taste buds.
You can sauté up some veggies, boil up some pasta and mix in the pesto for dinner. Or feel free to use the pesto for sandwiches or as a dip!
Ingredients
1 16-ounce bag frozen, shelled edamame
1 bunch cilantro (about a cup), rinsed well
1 bunch baby spinach (about a cup), rinsed well
3 cloves garlic, roughly chopped
2 tablespoons olive oil
¼ to ½ cup water
3 tablespoons or more fresh lemon juice
zest of half a lemon
1 teaspoon salt
black pepper to taste
Method
First, put water on to boil and cook the frozen edamame according to the directions on the bag.
Next, plop all the ingredients into a food processor and whirl until perfectly pesto-y. Start with only one-quarter cup of water. If the mixture needs help breaking down properly, add another quarter cup. Taste and adjust salt, pepper and lemon levels.
Last, decide which method of pesto eating you’d like to partake in and eat!
Image © Yvonne Penzakov for BitchBuzz