Prep 10 mins
Cook 0 mins
This dip is unique from any other Guacamole dip I have had. I love it
- 1⁄2 cup chopped fresh tomato
- 2 tablespoons extra virgin olive oil
- 3⁄4 teaspoon salt
- 1 medium avocado, peeled and chopped
- 1 (12 ounce) packagefrozen shelled edamame beans, thawed
- 1⁄4 teaspoon black pepper
- 1⁄3 cup basil pesto
- in a food processor combine everything but tomatoes and blend until smooth.
- Top with tomatoes.