|Ingredients||Vegetables, Nuts, Bread|
|Day Part||Lunch, Snack, Dinner|
|Menu Part||Appetizer/Small Plate|
Source: Chef Jeff Clark; California Walnut Board
Menus often use the word “California” to give a menu item a healthy halo. Walnuts, which grow in abundance in the northern section of the state, are rich in heart-healthy oils and antioxidants. Chef Clark blends creamy walnut butter with edamame for a snack that rates high in nutrition and taste.
2 cloves garlic
2 lb. edamame, blanched and shocked
1/4 cup plus 2 tbsp. California walnut butter
1 tsp. cayenne pepper
2 cups water
1/4 cup extra virgin olive oil
Walnut halves, for garnish
Flatbread, such as pita
- In food processor, pulse garlic cloves until minced.
- Add edamame, walnut butter and cayenne; pulse to blend. With motor running, gradually add water and oil; continue to process until smooth.
- To serve, garnish with walnuts and accompany with flatbreads.