For the edamame pesto: 2 cloves garlic, chopped 1 cup packed basil leaves Handful (1/4 cup or so) fresh cilantro 14
oz package shelled edamame, thawed 1/2 cup vegetable broth 2 tablespoons fresh lemon juice 1 teaspoon olive oil 1 teaspoon salt Optional: 2 tablespoons nutritional yeast