EDAMAME PESTO
1 garlic clove, peeled
¼ cup Marcona almonds
1 cup frozen shelled edamame, defrosted
2 tbsp. chopped fresh parsley
¼ cup Parmesan cheese, grated
2 tsp. grated lemon zest
½ cup extra-virgin olive oil
Salt, black pepper
In a food processor, mince the garlic and almonds. Add the edamame, parsley, cheese and lemon zest; pulse until coarsely blended.
With the motor running, add the olive oil in a slow, steady stream, blending until emulsified but some texture remains. Season with salt and pepper.
The pesto may be prepared up to one week ahead, covered in an airtight container and refrigerated. Serve with crostini.
Makes 1½ cups.
Recipe from Seriously Simple Parties, Diane Worthington (Chronicle Books, $24.95)
— Contra Costa Times
