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.
Ingredient Spotlight. Biancolilla Italy Extra Virgin Olive Oil is the backbone of this spread: a medium, buttery-grassy oil with a clean, gentle finish that carries the edamame and pecorino without ever tasting heavy. Any good medium-flavored extra virgin olive oil will do the same lush, silky work.
Ingredients
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
Instructions
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.
Chef's Notes
Toast the pumpkin seeds until fragrant before blending. That deep, nutty flavor is what gives the pesto its savory backbone.
Drizzle in the olive oil gradually as you pulse. Emulsifying it slowly is what makes the spread creamy rather than oily.
Make It Yours
Thin it with a splash of lemon juice or vinegar to turn it into a creamy "green goddess" dressing, just as the headnote suggests.
For a bright, herbaceous lift, finish with a drizzle of our Basil Olive Oil.
Allergens: Contains soy (edamame) and dairy (milk, from the optional pecorino).
Shop for Biancolilla Italy Extra Virgin Olive Oil at either of our tasting rooms.
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