Recipes

Edamame Pesto

Name: Edamame Pesto
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 0.5 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; 0.5 cup extra-virgin olive oil; 1 cup freshly grated Parmesan cheese; 1 teaspoon salt, or more to taste; 0.25 teaspoon citric acid powder; 1 tablespoon extra-virgin olive oil

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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.

Recipe by nch

Published on September 7, 2019

4

Prep Time:

10 mins

Cook Time:

5 mins

Total Time:

15 mins

Servings:

12

Yield:

12 servings

Jump to Nutrition Facts

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 (Optional)
1 tablespoon extra-virgin olive oil

Directions

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

Nutrition Facts (per serving)

301	Calories
22g	Fat
12g	Carbs
16g	Protein

Nutrition Facts
Servings Per Recipe 12
Calories 301
% Daily Value *
Total Fat 22g	28%
Saturated Fat 4g	19%
Cholesterol 6mg	2%
Sodium 297mg	13%
Total Carbohydrate 12g	4%
Dietary Fiber 4g	14%
Total Sugars 3g
Protein 16g
Vitamin C 6mg	32%
Calcium 205mg	16%
Iron 6mg	32%
Potassium 657mg	14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.