Creamy Jalapeño-Basil Edamame Spread
Creamy Jalapeño-Basil Edamame Spread
Ingredients
- 1 pound frozen, shelled edamame, (455g)
- 2 1/2 cups frozen chopped kale, heaping (190g)
- 1 cup fresh basil, jam packed
- 2 garlic cloves
- 1-2 jalapeños, seeds removed
- 2 teaspoons white miso paste, (17g)
- 1 lemon, large, zested and juiced, plus additional juice to taste
- 1/4 cup olive oil, (60ml, 55g), plus additional as needed
- salt, to taste
Instructions
- 1
Add 1 pound (455g) of frozen, shelled edamame to a food processor.
⏱️ 1 min
- 2
Add 2 1/2 heaping cups (190g) of frozen chopped kale to the food processor.
⏱️ 1 min
- 3
Add 1 jam packed cup of fresh basil to the food processor.
⏱️ 1 min
- 4
Add 2 garlic cloves to the food processor.
⏱️ 1 min
- 5
Add 1-2 jalapeños (with seeds removed) to the food processor.
⏱️ 1 min
- 6
Zest 1 large lemon directly into the food processor.
⏱️ 1 min
- 7
Squeeze the juice from the zested lemon into the food processor.
⏱️ 1 min
- 8
Add 1/4 cup (60ml, 55g) of olive oil to the food processor.
⏱️ 1 min
- 9
Add 2 teaspoons (17g) of white miso paste to the food processor.
⏱️ 1 min
- 10
Secure the lid on the food processor and blend until the mixture is creamy and well combined. Add additional lemon juice or olive oil as needed to reach desired consistency and taste.
⏱️ 1 min
- 11
Transfer the finished edamame spread into a storage container. It can be stored in the fridge all week.
- 12
To serve, spread the edamame mixture onto toasted bread or use as a dip.
- 13
Sprinkle salt to taste over the spread.
- 14
Drizzle additional olive oil as needed over the spread before serving.
- 15
Enjoy!
Kitchen Tools
Nutrition Facts (per serving)
Creamy Jalapeño-Basil Edamame Spread
- 1 pound frozen, shelled edamame, (455g)
- 2 1/2 cups frozen chopped kale, heaping (190g)
- 1 cup fresh basil, jam packed
- 2 garlic cloves
- 1-2 jalapeños, seeds removed
- 2 teaspoons white miso paste, (17g)
- 1 lemon, large, zested and juiced, plus additional juice to taste
- 1/4 cup olive oil, (60ml, 55g), plus additional as needed
- salt, to taste
Instructions
- 1
Add 1 pound (455g) of frozen, shelled edamame to a food processor.
⏱️ 1 min - 2
Add 2 1/2 heaping cups (190g) of frozen chopped kale to the food processor.
⏱️ 1 min - 3
Add 1 jam packed cup of fresh basil to the food processor.
⏱️ 1 min - 4
Add 2 garlic cloves to the food processor.
⏱️ 1 min - 5
Add 1-2 jalapeños (with seeds removed) to the food processor.
⏱️ 1 min - 6
Zest 1 large lemon directly into the food processor.
⏱️ 1 min - 7
Squeeze the juice from the zested lemon into the food processor.
⏱️ 1 min - 8
Add 1/4 cup (60ml, 55g) of olive oil to the food processor.
⏱️ 1 min - 9
Add 2 teaspoons (17g) of white miso paste to the food processor.
⏱️ 1 min - 10
Secure the lid on the food processor and blend until the mixture is creamy and well combined. Add additional lemon juice or olive oil as needed to reach desired consistency and taste.
⏱️ 1 min - 11
Transfer the finished edamame spread into a storage container. It can be stored in the fridge all week.
- 12
To serve, spread the edamame mixture onto toasted bread or use as a dip.
- 13
Sprinkle salt to taste over the spread.
- 14
Drizzle additional olive oil as needed over the spread before serving.
- 15
Enjoy!