- 2/3 cup shelled edamame
- 1/2 ripe avocado
- 8 basil leaves
- 1 tablespoon olive oil
- 1/2 teaspoon lemon zest plus 1 tablespoon lemon juice
- kosher salt
- crostini or cut-up vegetables, for serving
- Cook the edamame according to the package directions.
- Puree the edamame, avocado, basil, oil, lemon zest, lemon juice, ¼ cup water, and ½ teaspoon salt in a food processor until smooth, 30 seconds to 1 minute. Serve with crostini or vegetables. Store the dip in the refrigerator in an airtight container for up to 2 days.