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Soybean Salad with Walnut Pesto, Tomatoes, and Buttermilk Dressing


Walnut Pesto

4 ounces toasted walnuts

2 garlic cloves, minced

3 ounces finely grated Parmesan cheese

4 ounces extra virgin olive oil


Chili flakes to taste

Buttermilk Dressing

1 teaspoon Dijon mustard

1 cup olive oil

½ cup red wine vinegar

1 large egg yolk

¼ cup buttermilk

1 teaspoon fresh thyme

6 medium basil leaves

Salt and black pepper

1 pound shelled soybeans

1 vine-ripe tomato, cut into 1-inch cubes

1 ounce finely grated Parmesan cheese


  1. To make pesto, add walnuts, garlic, and cheese to a food processor. While running, drizzle in olive oil and process until uniform. Add salt and chili flakes to taste.
  2. Make dressing by adding all ingredients to a blender and blending until completely mixed. Season to taste.
  3. To assemble salads, mix soybeans and tomatoes with buttermilk dressing. Divide onto 4 plates, drizzle each with walnut pesto, and sprinkle remaining 1 ounce of cheese on top to finish.
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