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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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From Alton Brown, Good Eats, Episode: Et Tu Mame. Delicious! I have tweaked it just a little bit. :) You can double the chile sauce to increase the heat if you wish. I used Thai sweet chili sauce but use the red chili paste or sambal oleck if you like. Ingredients:
2 cups shelled cooked, and cooled edamame (12 ounces) |
1/4 cup diced red onion |
1/2 cup tightly packed fresh parsley leaves (or cilantro would be good) |
1 large garlic clove, sliced |
1/4 cup fresh lemon juice (or lime juice) |
1 tablespoon brown miso (may use yellow or red) |
1 teaspoon kosher salt |
1 teaspoon thai sweet chili sauce (or red chili paste or sambal oleck) |
1/4 teaspoon fresh ground black pepper |
5 tablespoons extra virgin olive oil |
Directions:
1. Put the edamame, onion, parsley, garlic, lime juice, miso, salt, chili sauce and pepper into a food processor and process for 15 seconds. Stop and scrape down the sides of the bowl and process for another 15-20 seconds. With the processor running, slowly drizzle in the extra virgin olive oil. Once all of the oil has been added, stop and scrape down the bowl again, then process 5-10 more seconds.
2. Taste and adjust seasoning.
3. Serve with chips, crackers, or carrots and any other veggies you like.
4. Store in an airtight container for up to 5 days.
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