Makes about 2 cups
- 2 T extra-virgin olive oil
- 1 cup chopped scallions, white and green parts
- 1 cup shelled edamame (if you can't find them already out of the pod, you can just buy a bag of them in the pod and squeeze them out)
- 1 clove garlic, chopped
- 1 jalapeno pepper, seeded and chopped
- 1 tsp sea salt
- 2 cups water
- 1/2 cup chopped mint leaves
Heat the olive oil in a saucepan over medium heat. Add the scallions and saute until softened, 1 to 2 minutes. Add the edamame, garlic, jalapeno pepper, salt, and water and cook, stirring occasionally, for 10 to 15 minutes. I know it looks like a lot of water, but it is the right amount for this dish. Add the mint, remove from the heat, and let cool a bit.
Transfer the mixture to a blender and process until smooth. The sauce will keep, covered, in the refrigerator for up to 3 days.
The texture of this sauce is quite thick and it works well to stick to meaty dishes using seitan or tempeh.