Edamame are fresh soy beans, pale green and oval, about the size of a fingernail. Look for them in your grocer's freezer section. They are very nutritious, loaded with protein, and when pureed like a pesto, with garlic, lemon, parsley and pine nuts, their usually mild taste comes alive. Serve on pasta or make as a spread to eat with crackers, vegetables, or to spread on sandwiches instead of mayo.
1 C. shelled fresh or frozen (unthawed) edamame
3 cloves garlic
4 T. pine nuts, toasted
1/2 C. (packed) flat-leaf parsley
1/3 C. extra-virgin olive oil or more just eyeball it
2 T. fresh lemon juice
1/2 t. salt
Bring a large pot of salted water to a boil over high heat. Add the edamame and cook until tender, 4-5 minutes. Drain the edamame and set aside to cool completely.
Place the edamame in a food processor or blender and add the garlic, pine nuts, and parsley. Process until coarsely pureed, stopping to scrape down the side of the bowl once or twice.
Add the olive oil, lemon juice and salt and process to combine, about 30 seconds. The "pesto" will not be completely smooth. The pesto can be refrigerated, covered for up to 5 days, or frozen for up to 3 months.
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