Author Notes: A few years ago I had bags and bags of frozen shelled edamame and cooked through them using them in everything but dessert. I love the emerald green color of it. This was one of my favorite ways to use them. I like to dip carrots in it. —testkitchenette
Serves: vaires
Ingredients
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3
cups cooked edamame
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handful of almonds
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1
shallot
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2
cloves of garlic
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1 inch
piece of ginger
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2
tablespoons toasted sesame oil
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2
teaspoons soy sauce
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1
teaspoon rice vinegar
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salt to taste
Directions
- Blitz it all in a food processor until smooth. Add a bit of water if it seems to thick.