2 cups of baby spinach, washed
3/4 cup edamame, washed
1/2 teaspoon cumin seeds
salt to taste
2 fresh garlic cloves ( optional)
1 green chili (optional)
1/4 cup coriander leaves, washed and cut
juice from 1/2 a fresh lemon
1 tablespoon olive oil (optional)
- In a medium-sized pot, add 3-4 cups of water with a pinch or 2 of salt and let it boil. In another pot, add very cold water. Then put the spinach and edamame in the boiling water for about a minute. As soon as they come of boiling water, put in cold water so they stay green.
- Place the spinach, edamame, cumin, salt, garlic, green chili, coriander leaves, and 1/4 cup of water into a blender and blend them until very fine. Add the lemon juice and oil and blend until it forms a smooth sauce. Add more water depending on how thin you want the sauce to be.
Note: Allergy Friendly, Vegan, Gluten Free, Dairy Free, Nut Free