Chef Jeff’s Edamame Spinach Pesto Dip
Yield: 3 cups
2 Cups edamame, cooked
1 Cup lightly packed spinach leaves
½ Cup lightly packed basil leaves
½ Cup grated Parmesan cheese
½ Cup wWater (or Edamame simmering liquid)
¼ Cup lightly packed Parsley leaves
¼ Cup olive oil
3 T. Garlic, fresh, chopped
1 T. Hot Sauce
1 tsp. salt?
½ Cup diced pimento
Simmer edamame in water until tender, about 7 minutes. Cool.
Blend together edamame, spinach, basil, parmesan cheese, water, parsley, olive oil, garlic, hot sauce and salt until smooth. Adjust the seasoning to your taste.
Stir in the diced pimento to add color and garnish. Serve with pita chips, tortilla chips or assorted crackers.