Emerald Green Edamame Dip
 
 
Ingredients
  • 1 16 oz (454 grams) edamame beans, frozen
  • 1/4 cup pine nuts
  • 1 1/2 avocados
  • 1/2 cup (handful) basil leaves
  • 1 shallot
  • 2 cloves garlic
  • juice from 1 lime
  • juice form 1/2 lemon (lemon & lime juices combined made just under 1/4 cup liquid)
  • 1 1/2 tsp sriracha hot chili sauce (or to taste)
  • 3 tbsp olive oil
  • 1 tbsp camelina oil (or olive oil if you don't have)
Instructions
  1. Heat up a pot of salted water until boiling. Add the edamame beans and cook for 5 minutes or until softened.
  2. In a food processor, add the edamame and the pine nuts. Pulse and blend until smooth.
  3. Add avodacos, basil leaves, shallot, garlic, lime and lemon juices, and hot chili sauce. Pulse until you have a smooth consistency and everything is incorporated.
  4. Scrape down the sides. With the processor running, drizzle in the oils. Once the oils are incorporated, scrape down the sides again, taste and adjust for seasoning.
Recipe by Just a Smidgen at https://justasmidgen.com/2013/04/11/emerald-green-edamame-dip/