Monday, May 23, 2011

Edamame Dip take 2

My previous effort to make an edamame dip was quite unsuccessful, to my surprise, as the kids love edamame and are big dip fans.

This recipe was much better and clearly was a winner. It is basically edamame with basil pesto, how can that be bad?

Edamame Dip
1 bag frozen edamame
1 bunch fresh basil
2 - 4 cloves garlic, to taste
Extra Virgin Olive oil
salt and pepper
2 - 4 oz Parmesean

Start by boiling the edamame in a large pot of salted boiling water, until tender about 5 minutes. Reserve about a cup of the liquid.


In a food processor, add the basil, garlic, oil and salt and pepper.


Blend to form a smooth paste. I them removed a few spoonfuls for garnish.


Add the edamame and cheese.Blend until smooth, thinning with the reserved cooking liquid to the desired consistency.


To serve, thin the reserved basil puree with a touch more oil and drizzle over the top. Serve with chips or cut veggies.


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