Edamame Pesto recipe

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Ingredients

½ cup raw unsalted almonds
2 cups fresh or frozen shelled edamame, thawed if frozen
4 cups firmly packed fresh basil leaves
1 cup fresh mint leaves
3 cloves roasted garlic, or more to taste
2 teaspoons finely grated fresh lemon zest
½ cup extra-virgin olive oil
1 cup freshly grated Parmesan cheese
1 teaspoon salt, or more to taste
¼ teaspoon citric acid powder
1 tablespoon extra-virgin olive oil

Nutrition Info

300.5 calories
carbohydrate: 11.6 g
cholesterol: 5.9 mg
fat: 21.7 g
fiber: 3.9 g
protein: 15.7 g
saturatedFat: 3.7 g
servingSize: -
sodium: 297.2 mg
sugar: 2.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place almonds in a small ungreased frying pan. Toast over medium-low heat, shaking frequently until evenly browned and fragrant, 3 to 5 minutes. Remove from heat and let cool.

  2. Place almonds in the food processor and chop coarsely. Remove and set aside.

  3. Place edamame beans in the food processor and chop to a paste. Add basil, mint, garlic, and lemon zest, process until smooth while slowly adding in 1/2 cup olive oil. Add Parmesan cheese, salt, and almonds, pulse to combine. Stir in citric acid.

  4. Transfer pesto to a jar with a tight-fitting lid. Pour a layer of olive oil over the top and cover with the lid. Refrigerate until serving.

Recipe Yield

12 servings

Recipe Note

A friend brought edamame pesto to a potluck last summer and I loved it. I tweaked her recipe a little bit by using roasted garlic instead of raw garlic, which makes it mellower. I also added citric acid to preserve it better and help the pesto maintain its color, but that's optional. I don't think anyone in my family wants to eat regular pesto again anytime soon! This keep pesto keeps in the refrigerator for up to 5 days.

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