Edamame Pesto

Makes 1½ cups

1 garlic clove, peeled

1/4 cup Marcona almonds

1 cup frozen shelled edamame, defrosted

2 tablespoons chopped fresh parsley

1/4 cup Parmesan cheese, grated

2 teaspoons grated lemon zest

1/2 cup extra-virgin olive oil

Salt, black pepper

1. In a food processor, mince the garlic and almonds. Add the edamame, parsley, cheese and lemon zest; pulse until coarsely blended.

2. With the motor running, add the olive oil a slow, steady stream, blending until emulsified but some texture remains. Season with salt and pepper. The pesto may be prepared up to 1 week ahead, covered in an airtight container and refrigerated. Serve with crostini.

-- Diane Worthington, "Seriously Simple Parties," (Chronicle Books, $24.95, 224 pages)