Make this wild garlic edamame pesto for a high-protein sauce you can use on pasta, sandwiches, wraps, and bowls throughout the week.
Ingredients
- 80 g frozen edamame or from a can
- 130 g wild garlic
- 1 clove of garlic
- 50 ml olive oil
- 25 g almonds
- Juice of half lemon
- Salt and pepper
- 1 tablespoon nutritional yeast
Instructions
- Add the frozen edamame in a bowl and cover with boiling hot water.
- Cut the wild garlic in half, peel the garlic clove and add them into a food processor along with the rest of the ingredients.
- Drain (and rinse - if you are using canned ones) the edamame and add them into the food processor as well.
- Blend until you get a smooth paste.
- Store it in a clean jar in the fridge for up to 5 days or freeze it for up to 3 months.