Easiest Way to Make Bosh Pesto Lasagne Recipe

Edamame Pesto

With a total time of only 60 minutes, you'll have a delicious dish ready before you know it.

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 | Bosh Pesto Lasagne Recipe

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

Place almonds in a small ungreased frying pan. Toast over medium-low heat, shaking frequently until evenly browned and fragrant, 3 to 5 minutes. Remove from heat and let cool.

Place almonds in the food processor and chop coarsely. Remove and set aside.

Place edamame beans in the food processor and chop to a paste. Add basil, mint, garlic, and lemon zest; process until smooth while slowly adding in 1/2 cup olive oil. Add Parmesan cheese, salt, and almonds; pulse to combine. Stir in citric acid.

Transfer pesto to a jar with a tight-fitting lid. Pour a layer of olive oil over the top and cover with the lid. Refrigerate until serving.

Info | Bosh Pesto Lasagne Recipe

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

TAG : Edamame Pesto

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