Spread this onto toasted bread or thin out with hot pasta water and use as a pasta sauce just as you would pesto.
1 cup frozen shelled edamame (soybean)
1/2 cup frozen peas
1 garlic clove, minced
2 scallions, chopped
1/4 cup packed basil leaves
1/4 cup extra-virgin olive oil
1/4 cup grated parmesan cheese
Salt and fresh ground black pepper
Baguette, cut into slices and toasted
Bring a medium saucepan of water to a boil, add about 1/2 tablespoon of salt and the edamame, cook for 4 minutes then add the peas and cook for another minute.
In the meantime, prepare a large bowl of fresh ice water to be used to cool down the edamame and peas when they finish cooking.
Use a slotted spoon to transfer the edamame and peas to the ice bath. Once cooled, drain and set aside.
Pulse the garlic and scallions a few times in a food processor. Add the basil leaves, edamame and peas then pulse until the mixture is chopped up into very small pieces, 3 to 4 times. With the processor running, stream the olive oil slowly into the mixture until everything comes together — it should look like a thick pesto.
Transfer to a bowl then stir in the cheese, a pinch of salt and freshly ground pepper.
Use a griddle or oven to toast slices of the baguette, smear about a tablespoon onto each slice and serve.