Spicy Edamame Pesto

— From the kitchen of Phillip Canada (junior, culinary science) (Created for the Soyfoods Council by Phillip Canada Angie Gutierrez)


½ cup edamame

¼ cup fresh basil leaves

¼ cup spinach

2 garlic cloves

¼ cup chopped walnuts

¼ cup oilve oil

2 teaspoons Tabasco sauce

½ teaspoon salt

¼ teaspoon pepper

¼ cup Parmesan cheese


Wash basil and spinach to remove any excess dirt.  Place basil, spinach, edamame, garlic, walnuts, Tabasco sauce, salt, pepper, and parmesan cheese in a food processor or blender and pulse five to seven times or until combined.  Turn processor or blender on full speed and slowly pour all the oil in a steady stream into the mixture. Serves 12 (½-ounce portions).

Back to story: http://stories.cals.iastate.edu/2011/11/interest-in-culinary-science-heats-up/