I’ve been meaning to try my hand at this recipe ever since Katie brought a big bowl over for Christmas (she found the recipe here), so when I had some last minute company for the weekend I sent Katie an emergency recipe request and made myself a big batch of this. And I do mean big; this makes a lot, however, I discovered that it freezes quite well, and it was nice to have in the freezer for the next round of entertaining. The mint and cilantro compliment each other beautifully here, so even if you are cilantro shy (I am), make sure to give it a chance in this. I can almost guarantee that this recipe will surprise you with it’s deceptively simple deliciousness, so give it a whirl while green is en vogue!
18 oz frozen shelled edamame (this was one bag for me)
18 oz frozen baby sweet peas
1/2 cup lemon juice
2 Tbsp minced fresh garlic (about 4 big cloves)
1 tsp ground coriander
1/2 tsp ground cumin
1/2 cup olive oil
1/4 cup finely chopped fresh cilantro
1/2 cup chopped fresh mint
sea salt and freshly ground pepper to taste
1. Bring a large pot of salted water to boil and add in the edamame. Cook for about 3 or 4 minutes, or until tender. Remove to a bowl of cold (or ice) water with a slotted spoon. Bring pot back to boil and add peas for 1 minute, or until warmed through. Drain and add to cold water with edamame, then drain it all well.
2. Roughly puree edamame and peas (in batches) in the food processor, transferring to a large bowl. Add remaining ingredients, stirring until well combined. Let sit for a few hours before serving. (we had ours with belgian endive leaves, carrots, pita, celery, peppers, wild rice and green onion bread, and baguette over the course of a few different events, all with good results)