Edamame Pesto
This EASY and TASTY sauce contains one of my family’s FAVORITE things: EDAMAME! Paired with pumpkin seeds and served over zucchini noodles, this sauce is a perfect way to welcome FALL! 
Ingredients
- 2 cups shelled edamame
- 1/3 cup toasted shelled pumpkin seeds
- 1/2 cup Ultra Premium Extra Virgin Olive Oil (I used Sicilian Biancolilla)
- 2 cloves garlic
- 1/3 cup grated pecorino (optional)
- Himalayan Sea Salt to taste
Directions
Pulse all ingredients in your food processor or blender until creamy and thick.
The pesto can be refrigerated for up to 2 days tightly sealed or served immediately. Use as a spread for sandwiches (chicken pesto sandwich), a dip, over zucchini noodles, pasta (it is AMAZING over Dalla Terra Pasta’s Hot Red Pepper Tagliatelle with grilled chicken) or with fresh veggies, crackers or bread. This nutrient dense sauce/spread packs a nice dose of plant protein and phenols in one easy and tasty bite!
