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Edamame Scordalia

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Edamame  Scordalia
6-8 Easy
Total: Active:
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Ingredients (7)

  • 1 16-oz. bag of frozen shelled edamame (soybeans)
  • 1/3 cup coarsely chopped fresh basil
  • 1/4 cup of extra-virgin olive oil
  • 2-3 garlic cloves, peeled
  • 4 tablespoons freshly grated Parmesan cheese
  • 1 - 1 1/2 tbsp fresh lemon juice
  • salt and pepper to taste
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I love Mediterranean food. The original recipe is of Greek origin, and uses potatoes. It is very tasty as is, but for someone looking to lighten it up a bit, edamame works great. However, nothing should stop you from using potatoes – just adjust the proportions and the cooking/boiling time. You could serve this as a starter with pita triangles, crackers, bread or crudites – in this case you could chill it for about an hour before serving. Or, use it as a side for your grilled or broiled chicken, pork, beef, or fish, and serve scordalia at room temperature. Either way, it’s delicious!


  1. 1Cook frozen edamame in large saucepan of boiling salted water until just tender, about 10 minutes. Drain, reserving 1 cup cooking liquid for skordalia.
  1. 1Combine basil, 1/4 cup oil, and garlic in processor; blend until basil and garlic are finely chopped. Add edamame, 1/3 cup reserved cooking liquid, Parmesan, and lemon juice to remaining basil oil in processor; puree until mixture is almost smooth, adding more cooking liquid by tablespoonfuls if mixture is dry. Season generously with salt and pepper.
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