Easy, light, savory, and delicious... are just a few descriptors for this unusual but healthy take on pesto. Use it to highlight the versatility of Biancolilla Italy Extra Virgin olive oil in everyday cooking. This spread is amazing on an array of foods or simply as a dip or spread. Think about layering this in lasagna, or adding a little vinegar or lemon juice to make an unusual, creamy "green goddess" dressing. Let your imagination be your guide.
2 cups shelled shelled edamame
1/3 cup toasted shelled pumpkin seeds
1/2 cup North Conway Biancolilla Italy Extra Virgin Olive Oil (or other favorite medium flavored EVOO)
2 cloves garlic
1/3 cup grated pecorino (optional)
sea salt to taste
Pulse all ingredients in your food processor or blender until creamy and thick. Can be refrigerated for up to 2 days tightly sealed or served immediately.
Use as a spread for sandwiches, a dip, over "zoodles", pasta, or with fresh veggies, crackers, or bread.
This nutrient dense sauce/spread packs a nice dose of plant protein and phenols in one easy, tasty application.
Comments will be approved before showing up.
"Oh, you know... nothing fancy, just some TEA ROSE INFUSED OLIVE OIL ICE CREAM!" Don't be fooled by that name. It's really easy to make. It's a beautiful mix of flavors that will leave you wanting another scoop.