Hey, guess what?! I made something for you!
And it’s pretty darn tasty, if I do say so myself. And, chances are, you probably most of the ingredients on hand.
This is one of those I-had-ingredients-about-to-go-bad recipes. And – I actually managed to record and document it! Most of the time, I make these kinds of delicious things when I’m ridiculously hungry, which means the camera is nowhere in sight, and the deliciousness goes un-documented.
I was prepared this time!
This recipe was inspired by Ashley’s avocado basil pesto, and Emily’s edamame hummus. Both sounded amazing, and I wanted to make something with what I had on hand. Best of both worlds?
Basil Avo-mame Spread [vegan, gluten free]
This simple spread is cross between a hearty dip and pesto, great for spreading on toast or even mixing into your favorite pasta dish!
- 1/2 cup shelled edamame
- 1 medium avocado
- 1 bunch basil (about 1 cup, loosely packed)
- 2 garlic cloves
- juice of 1/2 lemon
- 1/4 cup water
- salt and pepper
- Put the garlic and basil in the food processor, run until finely chopped.
- Add edamame, avocado, and lemon juice, and process until all ingredients are well distributed - pausing now and then to scrape down the sides.
- If the mixture is not moving around well in the processor, slowly add the water until it reaches a smooth and creamy consistency. Add salt and pepper to taste
- Serve and enjoy!
Â© 2013 Eat Learn Discover
Now that I think about it, this would make a really amazing sauce for zucchini noodles! Or you could spread a few tablespoons on socca flatbread for a delicious lunch.
Or just eat it by the spoonful. Guilty of that one too!
Of course I had to give it a silly name, but hey – I never claimed to be good at this whole “naming recipes” thing.
It’s basil-y, garlic-y, and perfect for a summer dip. I think I need to go buy more edamame now.
Pick one – spread, dip, or sauce?