Serve on pasta, spread on crackers, use in place of mayo in sandwiches…

3/4 c shelled edamame beans, from about 3/4-lb unshelled pods
1 clove garlic, peeled
3 T pine nuts
1/2 c (packed) parsley leaves
1/3 c extra-virgin olive oil
1 T lemon juice
1/4 t salt
pepper, to taste

1. Bring a large pot of salted water to a boil. Add the pods and cook until tender, about 5 minutes. Drain in a colander and allow to cool completely.

2. Shell pods. Place edamame in a food processor or blender and add the garlic, pine nuts, and parsley. Process until coarsely processed, stopping to scrape down the sides of the bowl once or twice.

3. Add the olive oil, lemon juice, salt, and pepper and process to combine, about 30 seconds more. The mixture will not be completely smooth.

4. To store in the refrigerator or freezer, cover with a layer of olive oil.