Edamame is Ohio's edible soybean, firm and delicious with a slightly nutty flavor. They can be enjoyed simply steamed and salted and popped straight from their fuzzy pod into your mouth or shelled and used in this recipe where it adds a special twist to a classic pesto. Mix this version into hot pastas or spread on toasted bread slices. A dollop stirred into a vegetable soup delivers a wonderful savory accent.
- 1 cup shelled edamame
- 1/2 cup fresh basil leaves
- 1/4 cup walnuts
- 1/4 cup Parmesan cheese
- 2 cloves garlic
- 1/2 cup extra virgin olive oil, more or less as needed
- Salt and freshly ground black pepper, to taste
Cook the edamame in a large pot of boiling salted water for 5 minutes. Drain and cool for 10 minutes. Place all of the ingredients, except the olive oil, in a food processor. Pulse until the nuts and edamame are ground into small pieces. With the food processor running, gradually add the oil until the mixture forms a loose paste. Taste and season with salt and pepper. Can be refrigerated in an airtight container for one week.
Makes about 1½ cups.