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Pesto made with Edamame Beans, Mint and Basil

This is a quick nutritious version of a pesto for use with gluten free pasta, it is also delicious with avocado on gluten free toasted sourdough. The whole almonds add fibre, vitamin E and heart healthy monounsaturated fat. Basil provides the above mentioned nutrients and edamame beans contain more fibre and protein.

Ingredients

  • 8oz/200g defrosted edamame beans
  • 50g of whole almonds
  • 50g of fresh basil leaves
  • 20g of fresh mint leaves
  • 1/2tablespoon of lemon juice
  • 3 cloves of garlic peeled
  • 8ml of extra virgin olive oil
  • 4oz/100g of grated parmesan
  • Cracked black pepper to taste

Method

  1. Heat a dry frying pan on a medium heat ,when hot add the almonds and keep moving them round the surface of the pan until lightly browned ,transfer onto a clean plate and allow to cool completely.
  2. Put the cold almonds into a food processor and roughly chop them, take out of processor and set
  3. Blend the beans in the processor until a rough paste consistency ,add the basil, garlic, mint and lemon, while the processor is running slowly add the olive oil.
  4. Add back in the almonds with the parmesan and blend for 20 seconds, add cracked black pepper to taste
  5. Keep in a jar or container with a tight fitting lid in the fridge for 3

Nutrition

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All recipes are created by Frances Buckley MSc.
Licenced food safety trainer. MSc in Applied Culinary Nutrition.
Currently Technical Food Advisor at Coeliac Society of Ireland.

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