Photo credit: esthereggy

Recipe courtesy of The Jolly Pumpkin’s co-owner, Maggie Long.

Great as a dip or spread–we here at Jolly Pumpkin serve it with our grilled pizza dough!


1 ½ pounds shelled edamame (fresh when in season or frozen)

1 cup fresh spinach- washed, stems removed

¼ cup parmesan cheese-grated (optional)

2 tsp. lemon juice

1 tsp. lemon zest

¼ cup extra virgin olive oil

2 clove garlic- crushed

Kosher salt and black pepper to taste

Fresh mint to garnish

  1. In boiling salted water blanch the beans until tender.  Transfer to an ice bath to stop the cooking process.
  2. Place beans in a food processor and pulse until course chopped- transfer half of the beans to a mixing bowl, leaving the other half of the beans in the food processor.
  3. Add the olive oil, parmesan cheese, spinach, lemon zest and juice, garlic salt and pepper to the beans in the food processor and puree until smooth.
  4. Add the pureed beans to the course chopped beans and gently fold together.  Taste and re-season with salt and pepper if necessary.
  5. Transfer to a serving bowl- drizzle with extra virgin olive oil and garnish with fresh chopped mint
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