Steps to Make Salade Quinoa Edamame

Edamame Pesto

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Recipe Summary Edamame Pesto

A friend brought edamame pesto to a potluck last summer and I loved it. I tweaked her recipe a little bit by using roasted garlic instead of raw garlic, which makes it mellower. I also added citric acid to preserve it better and help the pesto maintain its color, but that's optional. I don't think anyone in my family wants to eat regular pesto again anytime soon! This keep pesto keeps in the refrigerator for up to 5 days.

Ingredients | Salade Quinoa Edamame

½ cup raw unsalted almonds

2 cups fresh or frozen shelled edamame, thawed if frozen

4 cups firmly packed fresh basil leaves

1 cup fresh mint leaves

3 cloves roasted garlic, or more to taste

2 teaspoons finely grated fresh lemon zest

½ cup extra-virgin olive oil

1 cup freshly grated Parmesan cheese

1 teaspoon salt, or more to taste

¼ teaspoon citric acid powder (Optional)

1 tablespoon extra-virgin olive oil

Directions

Info | Salade Quinoa Edamame

prep: 10 mins cook: 5 mins total: 15 mins Servings: 12 Yield: 12 servings

TAG : Edamame Pesto

Side Dish, Sauces and Condiments Recipes, Sauce Recipes, Pasta Sauce Recipes, Vegetarian,

Images of Salade Quinoa Edamame

Salade Quinoa Edamame : This salad has quinoa, edamame, red bell pepper, corn, garbanzo beans, celery, dried cranberries, lime, sliced almonds and a little olive oil.