Edamame Pesto

Edamame Pesto


1 garlic clove, peeled
1 cup shelled edamame, cooked
1 handful cilantro
1/4 cup almonds
1 teaspoon kosher salt
1/4 teaspoon black pepper
1/2-3/4 cup olive oil


Pulse the garlic in the bowl of a food processor until minced. Add the edamame, almonds, cilantro, salt and pepper. Puree the mixture. While the motor is running, drizzle the olive oil through the feeder tube until the pesto is fully combined.

Store in an airtight container in the refrigerator.