Description
Savory, protein-rich edamame pesto with roasted edamame, fresh basil, and a touch of sweetness. Perfect for pasta, spreading, or dipping.
Ingredients
Units
Scale
- 1/3 cup dry roasted edamame (Seapoint Farms or similar)
- 2 1/2 cups fresh basil leaves, packed
- 2-3 fresh garlic cloves
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon kosher salt (or to taste)
- 1/4 teaspoon black pepper
- Pinch of sugar
- 1/2-2/3 cup extra virgin olive oil
- 1/3 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 1/2 cup olive oil and process until combined but still slightly textured
- For a thinner sauce: Add 2/3 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