Pea and Edamame Pesto

On our picnic, we brought homemade baguettes and cannelini dip and camembert and poached pears and cookies and this wonderful pea and edamame bruschetta spread.  It was all delicious.  But the pea and edamame spread was especially delicious.  It’s the loveliest shade of green, it’s fresh and bright and creamy, and it screams “I am summery!  I am delicious!”  So I made some.  While it snowed.  And just the color made me feel a little better.  Instead of serving it on a baguette I like to have it like pesto, mixed in with some angel hair pasta and sprinkled with chickpeas and grated parmesan cheese.  It’s lovely.  I feel better.  Please come over if you would also like to pretend it’s not December.

Make-believe.

Make-believe.

Make-believe.

Make-believe.

Pea and Edamame Pesto

Makes about 2 cups of pesto.

  • 1-1/2 c. frozen edamame
  • 1/2 c. frozen peas
  • 4 oz. parmesan cheese, roughly cubed
  • 4 cloves garlic, peeled
  • 2 scallions, ends removed
  • 1/8-1/4 c. olive oil
  • 2 tsp. lemon juice
  • salt and pepper to taste
  1. Cook edamame and peas according to package directions, or boil edamame in salted water for 4 minutes, adding peas for last minute.
  2. In a food processor, pulse parmesan, garlic, scallions, and 2 TBS olive oil until smooth.  Add edamame, peas, and lemon juice and pulse to combine.  Taste.  Add salt, pepper, or more cheese to adjust seasonings to your liking.  Add olive oil until you reach the consistency desired.  Serve on pasta, on toasted bread, or stirred into eggs.

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