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 Edamame "Pesto"

Edamame "Pesto"

2 cups shelled shelled edamame

1/3 cup toasted shelled pumpkin seeds
1/2 cup UP certified olive oil -
2 cloves garlic
1/3 cup grated pecorino (optional)
sea salt to taste

Pulse all ingredients in your food processor or blender until creamy and thick. Can be refrigerated for up to 2 days tightly sealed or served immediately. Use as a spread for sandwiches, a dip, over "zoodles", pasta, or with fresh veggies, crackers, or bread. This nutrient dense sauce/spread packs a nice dose of plant protein and phenols in one easy, tasty application.