2 cups frozen shelled edamame
2 garlic cloves, peeled
1/2 cup packed fresh basil leaves
2 tablespoons pine nuts, toasted
2 tablespoons plain 2% reduced-fat Greek yogurt
1/4 cup water
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
3/4 teaspoon kosher salt
1/2 teaspoon grated lemon rind
1/4 teaspoon freshly ground black pepper
1. Combine edamame and garlic in a small saucepan; cover with water to 2 inches above edamame. Bring to a boil; cook 2 minutes or until edamame is tender. Remove from heat; drain well.
2. Combine edamame, garlic, basil, pine nuts, and yogurt in a food processor; pulse 10 times or until coarsely ground. Add 1/4 cup water and remaining ingredients; process until almost smooth.