2 cups frozen shelled edamame

2 cloves garlic, peeled

1/2 cup fresh basil leaves, packed

2 tablespoons pine nuts, toasted

2 tablespoons tofutti sour cream or Gefen Mayonnaise

1/4 cup water

2 tablespoons olive oil

2 tablespoons fresh lemon juice

3/4 teaspoon Haddar Kosher Salt

1/2 teaspoon lemon rind, grated

1/4 teaspoon Gefen Black Pepper, freshly ground