This recipe came out of an obnoxious amount of basil in our kitchen. We didn’t have any tomatoes and didn’t need anymore basil pesto in the fridge. Along with the basil, we had edamame and peas in the freezer. So this ultra green edamame and pea spread was born. It’s packed with flavor thanks to the basil, garlic, scallions, olive oil and parmesan cheese. We generously spread it over toast, but this would make a nice pasta sauce if you were to thin it out a little with hot pasta water when tossing with the pasta. We do this for our kale pesto recipe, too. You might also enjoy our Spicy Garlic Ginger Edamame recipe. Recipe updated, originally posted June 2010. Since posting this in 2010, we have tweaked the recipe to be more clear. – Adam and Joanne 1/2 cup frozen peas 1 garlic clove, minced 2 scallions, chopped 1/4 cup packed basil leaves 1/4 cup extra-virgin olive oil 1/4 cup grated parmesan cheese Salt and fresh ground black pepper Baguette, cut into slices and toasted 2In the meantime, prepare a large bowl of fresh ice water to be used to cool down the edamame and peas when they finish cooking. 3Use a slotted spoon to transfer the edamame and peas to the ice bath. Once cooled, drain and set aside. 4Pulse the garlic and scallions a few times in a food processor. Add the basil leaves, edamame and peas then pulse until the mixture is chopped up into very small pieces, 3 to 4 times. With the processor running, stream the olive oil slowly into the mixture until everything comes together — it should look like a thick pesto. 5Transfer to a bowl then stir in the cheese, a pinch of salt and freshly ground pepper. 6Use a griddle or oven to toast slices of the baguette, smear about a tablespoon onto each slice and serve.
