I love this delicious, yet
simple pesto recipe using edamame beans. It goes great as a spread, or used as
a sauce on your favorite raw or cooked pastas. For those of you who prefer not
to eat edamame, you can exchange it with delicious fresh peas. If you do use
edamame, be sure to select organic. Edamame beans are immature soybeans inside
a pod that can be eaten fresh, or peeled and boiled which is a more traditional
method of preparation and use. They are high edamame is rich in protein,
dietary fiber, carbohydrates, and micronutrients. It's important to find true
organic sources of this soybean, as soybeans are one of the top GMO plants next
to corn. However, if you are comfortable with the source, you will definitely
enjoy edamame and benefit.
When I made my pesto I didn't
add any lemon, so it's important to use it right away as the avocado begins to
brown. You can slow this down by adding lemon juice to the recipe and storing
it in a tightly sealed container in the refrigerator.
I used my pesto in a vegan
wrap, made with fresh mushrooms, onions, and Mexican squash (also known as
Chayote). I used a gluten free, vegan tortilla and spread the pesto on
it. I also lightly sautéed the veggies on low heat. You could marinate them and
then dehydrate the veggies, or just prepare it raw. You could also use lettuce
wraps or raw wraps in place of the vegan tortilla.
Here's the recipe for the
pesto. Enjoy!
Edamame Avocado Vegan
Pesto
Ingredients.
1
cups well packed parsley
1 cup
shelled walnuts
1 cup
edamame beans (not the pods)
1 ½ T
organic miso
1 cup
avocado (about 1 large pitted avocado)
1 T
Bragg’s
1 tsp
or more Garlic Powder (to taste)
1-3 T
water as needed for consistency
Preparation.
Combine all ingredients in a
food processor and mix until smooth. Add water as needed.
