We made this last night. It was delicious like regular pesto, but with less fat and more protein and fiber. This is from Robin Robertson's Quick-fix Vegetarian. The recipes in her book are dairy-free so there isn't any cheese in the recipe. I will admit I added a little grated Parmesan.
1 1/2 cups fresh or frozen shelled edamame
1 pound linguine (use whole wheat for a healthier meal!)
1 large clove garlic (I used three)
1/2 teaspoon salt (was fine without any salt--especially since I added some Parmesan)
1 1/4 cups firmly packed fresh cilantro leaves
1 tablespoon freshly squeezed lime juice (I used the bottled stuff)
1/2 cup extra-virgin olive oil (I cut this down to just over a 1/4 cup and used basil infused olive oil)
Put the pasta water on to boil in a large covered pot. Cook the edamame in a small saucepan of salted boiling water until soft, about 10 minutes. Drain and set aside.
When the pasta water comes to a boil, salt it (I did not), add the linguine, and cook, stirring occasionally, until it is al dente, about ten minutes.
While the pasta is cooking, make the pesto: In a food processor, process the garlic and salt until finely minced. Add the cilantro and puree to a paste. Add the cooked edamame and the lime juice and process until blended. With the machine running, add the oil and process until blended. Add up to 1/2 cup of the hot pasta water to make a smooth sauce. When the pasta is cooked, drain it and toss with the sauce.
- J.J. Kunkle
- I am the owner of The Fit Life, LLC. The Fit Life, LLC offers fitness instruction and nutrition counseling in a holistic way. I focus on personal training using mainly your own body strength--very little equipment. I also hold a certification in holistic nutrition. Because nutrition counseling regulations are very strict in Ohio, I'm still working on what nutrition services I can provide to my clients; however, I'm happy to provide general nutrition information. I enjoy teaching TRX, Indoor Cycling, and Boot Camps.
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