Arugula Edamame Pesto Vegan Recipe


 I haven't done an interesting puree in a while. Power outage anxiety makes me disinclined to use high powered kitchen electrics during the summer.

Even though my rational mind knows my one food processor can't cause the system to fail, the irrational fear is not assuaged.

I really hate power outages. A lot. 

But it wasn't too hot today and I had a flash idea that sounded really good.

Had some frozen edamame that I really wasn't sure what to do with and also some nice fresh arugula that was on sale.

If you think that sounds like a great combination you are correct. 

Pesto Ingredients
1 jalapeno
1 serrano
5 cloves garlic
1 10 oz. package edamame, cooked and shelled
1/2 a 5 ounce package arugula
1 tbl salt
1 tsp black pepper
1 tbl olive oil
1 tbl white vinegar
2 tbls water

Cook the edamame partially according to the package. Mine said to microwave for 4.5-5 minutes. I did 3 minutes. It's a lot easier to shell if it's not piping hot. 

Add all ingredient to your food processor. You'll need to add the arugula in 2 batches. It won't all fit in one shot. 

Puree until everything is a very small mince. 

It's a very tight, dense pesto. It's definitely straddling the line between pesto and chimichurri.

If you want it thinner you can add more oil and/or water. 

Keep in mind more water will dilute the other flavors. Which may require more salt. 

Thanks to the arugula and the edamame it's both nutritionally dense and flavor packed. 

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