Ready in minutes, a food processor or blender does all the work in this vegan edamame pistachio dip with garlic, fresh herbs and lemon juice.
1 cup cooked shelled edamame plus more for garnish
1/4 cup raw shelled pistachios, plus chopped pistachios for garnish
1/2 cup cilantro and/or parsley leaves
1 garlic clove
1 teaspoon kosher salt
1/2 teaspoon black pepper
Juice of 1 lemon
2 tablespoons olive oil
1/2 cup water
Raw or cooked vegetables, pita chips for serving
Place the edamame, pistachios, cilantro & parsley, garlic, salt, pepper, lemon juice and olive oil in the bowl of a food processor. Puree the mixture. Once it is finely chopped, add the water and continue processing until fully combined.
Top with edamame and chopped pistachios. Serve with raw or cooked vegetables or pita chips.
Store leftovers in an airtight container in a fridge for up to 5 days.