Da Capo Press
Edamame pestoServes: FourActive time: 10 MinutesTotal time: 10 MinutesThis makes a lot of pesto, meaning your pasta won’t feel skimpy in the least, and your veggies will feel nice and smothered.Ingredients2 cloves garlic, chopped1 cup packed basil leaves1 (14-ounce) package frozen shelled edamame, thawed1/2 cup vegetable broth2 tablespoons freshly squeezed lemon juice1 teaspoon olive oil1/2 teaspoon salt2 tablespoons nutritional yeast (optional)Directions1. Place the garlic and basil in a food processor and pulse a few times to get them chopped up.
2. Add the remaining ingredients and blend until relatively smooth, scraping down the sides with a spatula to make sure you get everything.
3. Add a little more vegetable broth if it seems too stiff.
4. Set aside until ready to use.Per serving (1/4 Recipe):Calories: 130Calories from fat: 50Total fat: 6 gSaturated fat: 0 gTrans fat: 0 gFibre: 5 gProtein: 11 gCholesterol: 0 mgSodium: 370 mgVitamin A: 10%Vitamin c: 25%Calcium: 8%Iron: 15%
Reprinted from Appetite for Reduction by Isa Chandra Moskowitz courtesy of Da Capo Press. Read our interview with Isa.
Subscribe to our newsletters for our very best stories, recipes, style and shopping tips, horoscopes and special offers.