If I ever get another dog I may name him Edamame.
This dip was one of two edamame-based dishes I made with some leftover Mint Basil Pesto. I think edamame are one of the most perfect foods on earth — when I was pregnant with Jack I made and ate a 1-pound bag of edamame in the pod every night. As far as pregnancy fixations go, I’d say I did ok. It could have been pound cake, right?
First I made Pasta with Edamame, Mint and Basil Pesto, which was a nicely fresh tasting weeknight pasta that I’ve happily made a few times since. And since there was leftover pesto, and since I’m essentially a Depression Era woman baked into a 21st century body, I surely wasn’t going to let that go to waste. The paste is thick, so I thinned it out with some hot water and olive oil, and wa-LAH (as the boys would say when they were little), this dip was born.
The only key to the success of this dip is to let those edamame get really nice and tender, so when you puree them up they form somewhat of a paste. Slightly al dente edamame are delicious for snacking, but for this dip you’ll want to let them boil away for several extra minutes so they really get soft, and then the texture of the dip will be smoother, and less nubbly.
I used more water than oil, but if you are looking for a more luxurious texture, you could reverse those proportions to 1/4 cup olive oil, and a couple of tablespoons of hot water.
Edamame Pesto Dip
- 2 cups shelled edamame
- ⅓ cup Mint Basil Pesto or use a store bought pesto of your choice
- ¼ cup hot water
- 2 tablespoons extra virgin olive oil
- Cook the edamame according to package directions, but add a few more minutes until they are very tender.
- Place the edamame, pesto, water and oil in a food processor or blender and blend until pureed. Scrape down the sides and blend again.
- Serve with carrots, radishes, celery, pita or tortilla chips, whatever you like.
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