Cook one 12-ounce bag frozen shelled edamame as the label directs; drain and run under cold water to cool. Transfer to a food processor and add 1/2 cup each pepitas and cilantro, the juice of 2 limes, 1/2 cup olive oil, 1/4 cup water and 3 thinly sliced scallions (white and light green parts). Add 1 to 2 minced seeded red jalapenos (reserve 1 teaspoon for topping) and 1 1/4 teaspoons kosher salt and puree until smooth. Transfer to a bowl and season with more salt. Top with more pepitas and scallions and the reserved jalapeno.
Photograph by Levi Brown
Recipe courtesy of Food Network Magazine
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