When I first grabbed a bag of roasted edamame, I wasn't thinking pesto. I was thinking snack. But as I crunched through those tasty little green gems, I had a rare moment of brilliance and glory: these taste like roasted pistachios' earthier cousin. And if pistachios make incredible pesto, why not edamame?
Turns out, this swap is borderline genius. Roasted edamame brings a deeper, more savory flavor to pesto than traditional pine nuts, plus it packs significantly more protein per serving. The result? A rich sauce that's perfect for pasta, spreading on crusty bread, brushing on shrimp skewers or dolloping onto grilled fish.
If you love creative ways to use edamame, check out my Edamame Chimichurri Recipe for another protein-packed sauce.
Ingredients for Basil Edamame Pesto:
Full ingredient list and measurements included in printable recipe card below.
Why Roasted Edamame Works So Well in Pesto
Roasted edamame beans have the same satisfying crunch as pistachios, but with a more savory, almost umami flavor. When you blend it with fresh basil and good olive oil, you get all the bright herbaceous notes you love in classic pesto, but with a bonus.
If you're paying attention to protein like I am, this pesto delivers. We're talking about a sauce that actually contributes to your macros instead of just being delicious (though it's definitely that, too).
How to Make Homemade Pesto: A Visual Guide
The secret to great edamame pesto is controlling your consistency. I give you two options in this recipe: a thicker spread version that's perfect for sandwiches or as a dip, and a thinner sauce consistency that works beautifully tossed with pasta or drizzled over vegetables.
One thing to note: roasted edamame will continue absorbing the olive oil and lemon juice even after you've made your pesto. So don't panic if it looks a little thick after a day in the fridge – just stir in a splash more olive oil and you're back in business.
Ways to Use Your Edamame Pesto
This isn't just pasta sauce (though it's fantastic tossed with shrimp and spaghetti). Try it as a spread on grilled cheese, swirled into scrambled eggs, or as a vibrant sauce for pesto salmon and veggies.
Print
Protein-Packed Basil Edamame Pesto
- Total Time: 10 minutes
- Yield: 4-6 1x
Description
Savory, protein-rich edamame pesto with roasted edamame, fresh basil, and a touch of sweetness. Perfect for pasta, spreading, or dipping.
Ingredients
- ⅓ cup dry roasted edamame (Seapoint Farms or similar)
- 2 ½ cups fresh basil leaves, packed
- 2-3 fresh garlic cloves
- 2 tablespoons fresh lemon juice
- ¼ teaspoon kosher salt (or to taste)
- ¼ teaspoon black pepper
- Pinch of sugar
- ½-⅔ cup extra virgin olive oil
- ⅓ cup Parmesan cheese, grated
Instructions
- Prepare pesto base: In a food processor, pulse roasted edamame and garlic until coarsely chopped. Add basil leaves, lemon juice, salt, black pepper, and sugar. Process until you have a textured pesto, about 20 seconds.
- Add olive oil:
- For a thicker spread: Add ½ cup olive oil and process until combined but still slightly textured
- For a thinner sauce: Add ⅔ cup olive oil, pulsing until smoot.
- Add cheese: Add Parmesan and pulse just enough to combine. Taste and add more salt, pepper, or lemon juice, as needed.
- Use immediately or store: Use right away or store in an airtight container in the refrigerator for up to 5 days. Note: The edamame will continue absorbing the oil and lemon juice, so you may need to stir in extra olive oil after refrigerating.
Notes
- About the sugar: The savory, roasted flavor of edamame benefits from a small touch of sweetness to balance the earthiness. Use your favorite sugar substitute if preferred.
- Texture tip: Start with less olive oil and add more as needed. If your pesto turns out too thin, refrigerate it for a few hours - the edamame will absorb some of the oil and naturally thicken the mixture.
- Make-ahead friendly: This pesto actually improves after a few hours as the flavors meld. Just remember to stir in a bit more olive oil if it thickens up in the fridge.
- Prep Time: 10
- Category: Easy Recipes
- Method: No Cook
- Cuisine: American
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