Cook 2/3 cup edamame and puree with 1/2 ripe avocado, 8 basil leaves, 1 T olive oil, 1/2 tsp lemon zest, 1 T lemon juice, and 1/4 cup water in food processor til smooth, about a minute. Season with salt, and serve with crostini or veggies. (keeps in fridge for a couple days). I found it tasted better after it was refrigerated - not warm.
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