Inspired by a community request for edamame pesto and a lucky find of seasonal wild garlic, I’ve created the ultimate spring spread. This Wild Garlic Edamame Pesto is the perfect marriage of earthy protein and bold, aromatic greens. It’s a "must-try" while wild garlic is still in season!
Vegan, soy free, gluten free | 6 Servings | SAUCE
Ingredients:
- 80g frozen edamame (or from a can)
- 130g wild garlic
- 1 clove of garlic
- 50ml olive oil
- 25g almonds
- Juice of half lemon
- Salt and pepper
- 1 tablespoon nutritional yeast
Steps:
1.Add the frozen edamame in a bowl and cover with boiling hot water.
2.Cut the wild garlic in half, peel the garlic clove and add them into a food processor along with the rest of the ingredients.
3.Drain (and rinse - if you are using canned ones) the edamame and add them into the food processor as well.
4.Blend until you get a smooth paste.
5.Store it in a clean jar in the fridge for up to 5 days or freeze it for up to 3 months.
Enjoy!
Notes:
*I'm using almonds, but you can use walnuts or any other nut you might have on hand.
*If you want to remove the nuts altogether, an alternative can be sunflower or pumpkin seeds.