Loading ...In a week exploring the power of “no,” I thought I’d give you something to say “yes” to.
2 cups frozen edamame beans (removed from pod)
2 cloves garlic, peeled
1/4 cup grated Parmigiano-Reggiano
1 teaspoon fresh lemon juice
2 tablespoons extra virgin olive oil
Sea salt and freshly ground black pepper
Bring a pot of salted water to boil and cook edamame for 4 minutes. Drain and transfer to a food processor.
Add garlic, Parmigiano-Reggiano and lemon juice to the bowl and process until smooth. Drizzle in extra virgin olive oil and blend until emulsified. Season to taste with sea salt and freshly ground pepper and spoon into a serving bowl or onto toasted baguette slices.
Makes roughly 2 cups, about 8 servings
