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!
- Yield: 6-8
- Difficulty: Easy
- Total: 15min
- Active: 15min
- 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
- Cook frozen edamame in large saucepan of boiling salted water until just tender, about 10 minutes. Drain, reserving 1 cup cooking liquid for skordalia.
- Combine 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.