Edamame and Meyer Lemon Puree

Hummus? Guacamole? (Been, there; done that.) New Year’s Eve is upon us and your guests have RSVP’d.  What new and unexpected treat can you serve that is easy to prepare, is full of flavor, has iridescent color, and can be made ahead of time and which only improves with age? Try this Edamame and Meyer Lemon Purée.  The only time-consuming element is shelling of the pods.  The good news is there is no garlic, so guests won’t have to worry about the evening’s end and a sweet New Year’s Eve kiss.  (Just check your teeth in the mirror first!)

Edamame and Meyer Lemon Purée

An original TPP/Patricia Bainter Recipe – All rights reserved.

Photo by Mark Woolcott Photography; Styling by Patricia Bainter


3 ¾ ounce shelled/cooked edamame (packaged/cooked edamame available at Whole Foods)

5 whole stems green onion, bottom trimmed, coarsely chopped

½ cup extra virgin olive oil

5 teaspoons Meyer lemon juice

Flakey sea salt

White pepper, freshly ground


Meyer lemon Zest

Curls of Green Onion


In a small food processor, combine the shelled edamame, green onion, olive oil and lemon juice.  Pulse to blend into a fine paste.  Add pinches of sea salt and white pepper to taste.

PRESENTATION: Transfer to an exotic serving bowl.  Top with Meyer lemon zest and curls of green onion.  Serve with home-made deep fried wontons or French bread.

Chef’s Note: The Meyer lemon juice does an amazing job of preserving the bright color of the edamame and adding a special bright zip of flavor.  Store the Edamame and Meyer Lemon Purée in the fridge by covering the surface with cling wrap.  The edamame will stay bright green in color for days and its flavor only improves with time. This purée is a wonderful base for our upcoming Tuna and Meyer Lemon Tartare recipe. As an option: add a little extra olive oil to loosen the paste into a sauce that can be served with seafood.

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2 Responses to Edamame and Meyer Lemon Puree

  1. CAROLYN SITTLER May 3, 2011 at 5:48 am #

    Everything looks wonderful. You should be very proud. Looks better than what I have seen in cooking magazines. And I have seen a lot of magazines. I think what you are doing is great, if I didn’t have my painting and glass I would like to do what you are doing. But we can’t do it all. I am getting a larger kiln so I can slump bottles. I plan to order it later today. I have a bottle with frosted glass with some clear glass over a painted cottage scene. I don’t know if the picture will stay after being fired. I have slumped vintage coke bottles they keep their paint. But the newer coke bottles paint will burn off. Have fun cooking, and plan to come your way this summer with Brian.
    Love SIS

    • admin May 10, 2011 at 2:49 pm #

      Thanks, Sis. This means a lot coming from you. 🙂

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