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Parve
Easy
10 Servings
Allergens 
20 Minutes
Diets
Serve with vegetable crudite, crackers, alongside tuna, or on top of grilled salmon.
2 cups frozen shelled edamame
2 cloves garlic, peeled
1/2 cup fresh basil leaves, packed
2 tablespoons pine nuts, toasted
2 tablespoons tofutti sour cream or Gefen Mayonnaise
1/4 cup water
2 tablespoons olive oil
2 tablespoons fresh lemon juice
3/4 teaspoon Haddar Kosher Salt
1/2 teaspoon lemon rind, grated
1/4 teaspoon Gefen Black Pepper, freshly ground
Combine edamame and garlic in a small saucepan; cover with water to two inches above edamame. Bring to a boil; cook two minutes or until edamame is tender. Remove from heat; drain well.
Combine edamame, garlic, basil, pine nuts, and Tofutti sour cream in a food processor; pulse 10 times or until coarsely ground. Add a quarter cup water and remaining ingredients; process until almost smooth.
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