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Author Notes: I make a version of this when fava's are in season and I have the leisure to sit in my back yard and shuck. The other week a bag of frozen edamame fell on my head whilst rooting through the freezer for a bag of shrimp stock I knew had to be in there, I decided to make a edamame version for my dinner guests to snack on while I made a new stock. It's bright green, uber flavorful and fairly healthy. —Aliwaks
- 1 bag shelled edamame, thawed
- 2 filets of anchovy, soaked in milk or not
- 1 large clove garlic
- 1 tablespoon fresh lemon juice
- 1/4 cup fresh grated pecorino cheese + for garnish
- 1/4 cup fresh mint leaves
- 1/4 cup good green fruity olive oil
- 2 teaspoons white truffle oil
- flaky sea salt
- fresh ground pepper
- Puree: edamame, garlic, anchovies, lemon, cheese, most of the mint (hold back a few choice leaves for garnish) well in food processor or blender till smooth
- Add olive oil then truffle oil slowly while blade is running
- Season to taste with salt & pepper
- Garnish with drizzle olive oil, mint leaves pecorino curls, serve with pita chips & crudite
- If you would like a more subtle garlic taste, you can use roasted or poached garlic, or you can sautee the beans w/ garlic & anchovies till warm for a warm dip, and hold in a fondue sort of dip holder.
- This recipe was entered in the contest for Your Best Dip
- This recipe was entered in the contest for Your Best Movie Snack
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How to make bouillabaisse.
Just shrub it off.