On Tap Oil & Vinegar Recipe Detail

Almond Edamame Pesto

On Tap Oil & Vinegar Almond Edamame Pesto Quick and easy.



Place slivered almonds in a heavy, ungreased, hot skillet. Stirring frequently, toast the almonds until golden, being careful not to burn the almonds.

Place almonds in a food processor and grind until fine for about 2 minutes. Scrape bowl as necessary.

Add 1/3 cup of water and the remaining ingredients through cilantro and process until well blended and smooth, about 3 minutes.

Spoon into bowl and sprinkle with sesame seeds.

Serve with veggies, crackers or pita bread.

6-8 adults