Edamame Pesto

November 13, 2011

This is a high protein, low calorie recipe. Just what every vegetarian needs in their lives (well.. for the most part. minus when they are going through a break up or just lost their job- then you need lots of vegan chocolate ice cream and deep fried avacado fries!). But anyways, so this is a super healthy and quick recipe that can be made in about ten minutes (yeah! damn!) and can be put on almost anything. I put it on vegetable pasta (you know…the pasta made out of vegetables! So yummy and it’s cute because it’s colored) but you can put it on steamed veggies or fake meat or whatever you’re feeling.

This is a recipe adapted from Isa Moskowitz’s Appetite for Reduction. I know she’s a reoccuring theme in my blog but when you’ve got a favorite chef then you’ve got a favorite chef. I can’t help but collect ALL of her books so I feel like I need to use them, right?

Anyhow, you may want to take the edaname out of the freezer on your lunch break or a couple hours ahead of time so it can thaw. That’s honestly the only ahead of time prep needed (so simple!).

 


 

Edamame Pesto

  • 3 garlic cloves, chopped
  • 1 cup packed basil leaves (this recipe is great for all of you that have managed to keep your basil plants alive this long!)
  • 1 package of frozen shelled edamame, thawed (Pretty sure mine was 16 oz)
  • 2/3 cup of vegetable broth
  • 2 Tablespoons freshly squeezed lemon juice
  • 2 teaspoons olive oil
  • 2 Tablespoons nutritional yeast (yum!)
  • dash of salt/pepper
  • And whatever you’re serving it on. Cooked pasta, steamed veggies, fake chicken cutlets, etc.

 

And the directions are oh sooo easy. Just combine the basil and garlic in the food processor and pulse a few times. Then add the rest of the ingredients and blend until smooth. Feel free to add more broth if it’s too thick.

Lather on everything in sight! [oh and marvel at how green it is. coooooool!]

 

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