Ingredients

The following ingredients have 4 Servings
  • 1 bag shelled edamame, thawed
  • 2 filets of anchovy, soaked in milk or not
  • 1 large clove garlic
  • 1 tablespoon fresh lemon juice
  • 1/4 cup fresh grated pecorino cheese + for garnish
  • 1/4 cup fresh mint leaves
  • 1/4 cup good green fruity olive oil
  • 2 teaspoons white truffle oil
  • flaky sea salt
  • fresh ground pepper

Instruction

  • Puree: edamame, garlic, anchovies, lemon, cheese, most of the mint (hold back a few choice leaves for garnish) well in food processor or blender till smooth
  • Add olive oil then truffle oil slowly while blade is running
  • Season to taste with salt & pepper
  • Garnish with drizzle olive oil, mint leaves pecorino curls, serve with pita chips & crudite
  • If you would like a more subtle garlic taste, you can use roasted or poached garlic, or you can sautee the beans w/ garlic & anchovies till warm for a warm dip, and hold in a fondue sort of dip holder.