Ingredients
2 - 10 ounce packages frozen shelled edamame (soybeans)
Kosher Salt
2- 10 ounce packages frozen peas
1/2 cup fresh lemon juice
2 teaspoons minced garlic
1/2 teaspoon ground coriander
1/4 cup teaspoon ground cumin
3/4 cup extra-virgin olive oil plus more for drizzling
1/4 cup chopped fresh cilantro plus more for garnish
1/4 cup fresh mint plus more for garnish
Freshly ground black pepper
Endive spears
Preparation
Cook edamame in a lage pot of boiling water until tender, 3-5 minutes. Using a slotted spoon, transfer to a large bowl of ice water. Return water in pot to a boil and add peas; cook until heated through, about 1 minute. Transfer peas to bowl with edamame; let cool. Drain well.
Working in batches, pulse edamame and peas in a food processor until a coarse puree forms, about 30 seconds. Transfer to a medium bowl. Stir in juice and next 3 ingredients. Gradually stir in 3/4 cup oil; mix well. Stir in 1/4 cup cilantro and 1/4 cup mint. Season with salt and pepper. DO AHEAD: can be made 2 days ahead. Cover and chill
Transfer to a serving bowl; drizzle with oil and garnish with more herbs. Serve with endive spears.
