“Eda-mame” means “branch beans” because that is how they are sold–in pods still on their branches.

2-1/2 c shelled edamame
1/2 c or more extra virgin olive oil, plus extra for drizzling
2 T lemon juice
1/4 – 1/2 t salt
1/8 t ground (white) pepper
1 T minced chives or scallion

1. Cook shelled edamame for 5 minutes or so until tender (taste one to check). Drain.

2. Put edamame in a food processor or blender and process for about 10 seconds. Scrape down the sides and slowly pour in 1/2 c olive oil and the lemon juice. Pulse until fairly smooth, scraping down the sides when necessary.

3. Add salt and pepper and stir to combine. The beans tend to soak up a lot of oil, so add more if necessary. Transfer to a bowl. Fold in the chives or scallion, and taste. Add more lemon juice, salt, or pepper if needed.

4. Just before serving drizzle with more oil.