I have always been a huge fan of pesto. The herbaceous flavor enhances any dish, in my book. My two gripes with traditional pesto are that it lacks protein and is often made with dairy, which I find to be totally unnecessary. That’s why I developed this Edamame Gluten-Free Pesto Pasta recipe. Instead of just grinding up basil and garlic, this sauce also incorporates edamame, which is super high in protein, vitamins, and minerals. And I love adding a couple of cups of spinach for an extra boost of nutrients. Trust me, this version even tastes better than the original.
12 ounces of Jovial gluten-free penne
1 1/2 cups cooked organic edamame
2 cups of fresh basil, plus 1/2 cup for garnish
2 cups fresh spinach leaves
1 garlic clove, grated
1 tsp of sea salt
1/2 cup of olive oil + 1 T of olive oil
drizzle of lemon juice
Start by bringing a large pot of water to boil and cook the pasta according to the directions on the box.
Add in 3/4 cup of the edamame to the base of the food processor with the basil, spinach, grated garlic, and 1 tsp of salt. With the motor running slowly add in 1/2 cup of olive oil and 1 tablespoon of olive oil, until the desired consistency is reached.
Toss the pesto and the remaining edamame with the cooked pasta. Add the torn basil leaves and finish with a drizzle of lemon juice. Enjoy!