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Edamame-miso pesto

Pasta edamame pesto

It’s wedding season, and if there’s one thing that’s better than true love, it’s passed appetizers.  I was recently at a wedding event catered by the Rickshaw Dumpling truck, and holy sign-of-the-times, Batman, the vegetarian dumplings were the best of the bunch and absolutely delicious.  If imitation is the highest form of flattery, then stick a chopstick in me, I’m soy.

And that’s not even mentioning the crazy umami from the miso…

Pasta edamame pesto

Pasta edamame pesto

Pasta edamame pesto

Pasta edamame pesto

Pasta edamame pesto

Pasta edamame pesto

I had classic basil pesto in mind for mimicry, and really this was child’s play:  miso for umami (a la parmesan), ginger for the herb (a la basil), garlic for the garlic (a la garlic), and edamame for substance and nuttiness (a la pine nuts).   A la, I’m tired of saying a la.  The red stuff you see is gojujang.  Make this!


1 lb frozen shelled edamame, thawed (I left mine on the counter all day)
4 large cloves garlic, crushed
1 large piece ginger (about 4 inches), peeled and sliced
2 tbl red miso
1/3 cup olive oil (or more to taste)
2 tsp salt

1.  Blend garlic and ginger in food processor, scraping down sides as needed.

2.  Add 2/3 edamame, miso, olive oil, and salt to processor.  Process until well-blended, scraping down sides as needed.

3.  Add remaining edamame and pulse a few times.

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