EdmameAbout 2 cups shelled, cooked, and cooled edamame
1/4 cup diced onion
1/2 cup tightly packed fresh cilantro or parsley leaves
1 large garlic clove sliced
1/4 cup freshly squeezed lime or lemon juice
1 tablespoon brown miso
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
5 tablespoons Mazzone Peperoncino Extra Virgin Olive Oil

DIRECTIONS:
Place the edamame, onion, cilantro, garlic, lime juice, miso, salt, and pepper into the bowl of a food processor and process for 15 seconds. Stop to scrape down the sides of the bowl and process for another 15 to 20 seconds. With the processor running, slowly drizzle in the Mazzone Peperoncino Extra Virgin Olive Oil. Once all of the oil has been added, stop, scrape down the bowl and then process another 5 to 10 seconds. Taste and adjust seasoning, as desired. Serve with chips or crackers. Store in an airtight container for up to 5 days.

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