Edamame Pesto

I’m really trying to get into clean eating. Sometimes I’m good but I get into bad habits. Fortunately it’s all too easy to have delicious healthy food so that’s what I’m trying to focus on. With Halloween and the Holidays coming up I want to cut down so I can indulge and make that special, rather than just the norm. That’s one of the reasons I made this pesto because it’s already nutritious and the edamame adds a great amount of protein.

Anther bonus is that it’s oil-free. Pesto doesn’t need to have oil in it and because it’s usually made with raw ingredients there isn’t really a need to put oil in as you really only need that when you’re cooking. If you’re looking for more clean suggestion you can add this to vegetables (like the fries  I made above) or even cooked carrots. Use it however you see fit. You don’t even have to use it in a healthy way but I’m just trying to let you know it doesn’t need to be horrible for your body.

You can find the recipe for my Perfect Fries here

makes 2 cups Ingredients

1-1/2 cups frozen shelled edamame
1 40 g package of fresh basil leaves
2 to 3 tbsp lemon juice
3-4 large garlic cloves minced
1/4-1/2 cup vegetable broth
1/2-3/4 tsp salt or to taste
several dashes of black pepper

Instructions

Thaw the edamame as the package instructs you. I microwave it with a bit of water for a couple of minutes.

In a food processor add 1/4 cup of the broth, edamame, basil, lemon juice, garlic and salt and pepper. Blend until it is mostly smooth or desired consistency. If you find you need a little more liquid, add in more broth. If you find it is too liquidy, add in a couple more tablespoons at a time of edamame, careful not to overdo it.

Taste test and season accordingly if you need it. Serve or store it in the fridge.

Serving Suggestions: On pasta, rice, lentils, quinoa, as a dip or even mixed with another sauce.

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