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.

nch

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Recipe Summary

prep:
10 mins
cook:
5 mins
total:
15 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

301 calories; protein 15.7g; carbohydrates 11.6g; fat 21.7g; cholesterol 5.9mg; sodium 297.2mg. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/11/2019
loved it Read More
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