Both of my girls were healthy, adventurous, excellent eaters when they were toddlers. With each birthday candle we add, at least 10 foods drop off the "WILL EAT" list. I'm looking forward to the day when the tides turn back in my culinary favor. So many wonderful, innovative recipes were born during those early days when the girls were little and I had all the time in the world to concoct new recipes to take on our frequent picnics!
One of my favorite creations from this period was born out my youngest daughter's early love of all foods green! Perhaps channeling some of her Greek ancestors, she would have been perfectly content to devour a plate of spinach laden Spanikopita every day. She was gaga for pasta with pesto, and preferred popping edamame (fresh soybeans) to any other little toddler sized snack.
One day, as I was preparing for a picnic -- edamame boiling away in one pot, and food processor out and ready to whir up a batch of pesto -- I discovered that about half of my basil had gone the way of slimy swamp grass. Improv time! The edamame were right there, calling my name. So, I added half of the pot to the food processor, along with my pesto ingredients, flicked the on-switch, and crossed my fingers. What resulted was a creamy, garlicky pesto sauce that was the perfect compliment, with a protein punch, for our pasta. The girls LOVED it!
As I said, the girls now turn their noses up at many of the things that they once loved as toddlers. Pesto and Spanikopita both got the ax many years ago. But just last week I was at Trader Joe's and noticed that they were selling whole edamame, still on the stalk, in their fresh produce department (pretty cool!). It reminded me of the edamame pesto I had made so many years ago, and I thought, perhaps, the girls were ready to give it another try. Unfortunately I never wrote the recipe down, so I tried to do the best I could from memory last night.
Because I had forgotten that the original creation only used half a bag of edamame, last night's experiment yielded an absolutely delicious, but very thick SPREAD. I busted out some French bread toast points, and treated the family to a wonderful little amuse bouche. The spread would be marvelous on toasted sourdough rounds, or on a sweet baguette for a picnic lunch. It would also be the perfect dip for a crudite!
Following is the recipe for the Edamame Pesto Spread. To make the creamy Edamame Pesto sauce for pasta, simply reduce the Edamame by half.
This recipe is linked up at the fabulous Fudge Ripple for