Edamame Pesto: Speedy, Savory & Super

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Edamame pesto has become my go-to for a quick, healthy, and incredibly delicious sauce. I first discovered this vibrant green alternative to traditional basil pesto on a sweltering summer afternoon. I was craving something fresh and zesty, but my basil plant was looking a bit sad. That’s when I stumbled upon an inspired way to make edamame pesto, and oh boy, did it deliver! The roasted edamame gives it this wonderfully deep, savory flavor that’s so satisfying, and it’s packed with protein. This recipe for edamame pesto is so easy, you’ll want to whip up a batch every week. Let’s get cooking!

Why You’ll Love This Edamame Pesto

You’re going to adore this vibrant green sauce for so many reasons!

Incredible Taste: It offers a unique, savory depth from roasted edamame, a delightful twist on classic basil pesto.
Super Speedy Prep: This healthy edamame pesto comes together in just 10 minutes – perfect for busy weeknights.
Packed with Protein: Edamame makes this a much more filling and nutritious option.
Budget-Friendly: Using edamame instead of pine nuts makes this recipe incredibly cost-effective.
Family Favorite: Even picky eaters love the bright flavor and smooth texture of this edamame pesto spread.
Versatile: Use it as a dip, a sauce for pasta, or a spread on sandwiches – the possibilities are endless.
Nut-Free Option: It’s a fantastic nut-free edamame pesto alternative for those with allergies.

Edamame Pesto Ingredients

Gather these simple ingredients for a fantastic edamame pesto. The beauty of this recipe is how accessible everything is, making it a truly wonderful edamame pesto recipe.

⅓ cup dry roasted edamame – This is our star ingredient, providing a savory depth and protein boost.
2 ½ cups fresh basil leaves, packed – The classic pesto herb, bringing that essential fresh, aromatic flavor.
2-3 fresh garlic cloves – Adjust to your liking for that perfect garlicky kick.
2 tablespoons fresh lemon juice – This brightens everything up and adds a lovely tang.
¼ teaspoon kosher salt – Essential for enhancing all the other flavors in our edamame pesto sauce.
¼ teaspoon black pepper – A little warmth to round things out.
Pinch of sugar – Just a touch to balance the savory notes, especially from the roasted edamame.
½ – ⅔ cup extra virgin olive oil – The key to achieving your desired pesto consistency, from a thick spread to a pourable sauce.
⅓ cup Parmesan cheese, grated – For that salty, umami richness that makes pesto so irresistible.

How to Make Edamame Pesto

Making this vibrant edamame pesto is incredibly straightforward and doesn’t even require an oven! You’ll be amazed at how quickly you can whip up this flavorful sauce.

Step 1: Start by prepping your aromatics. Add 2-3 fresh garlic cloves to your food processor. Give them a quick pulse until they’re roughly chopped.
Step 2: Now, add the star of our show: ⅓ cup dry roasted edamame. Pulse these with the garlic until they form a coarse texture.
Step 3: Next, pack in 2 ½ cups fresh basil leaves. Add 2 tablespoons fresh lemon juice, ¼ teaspoon kosher salt, ¼ teaspoon black pepper, and a pinch of sugar. Process everything until you achieve a textured pesto, which usually takes about 20 seconds.
Step 4: For a thicker spread, like an edamame pesto dip, add ½ cup extra virgin olive oil and process until just combined, keeping some texture.
Step 5: If you’re aiming for a thinner edamame pesto sauce, perfect for tossing with pasta, add ⅔ cup extra virgin olive oil and pulse until the sauce is smooth and creamy.
Step 6: Finally, stir in ⅓ cup grated Parmesan cheese. Pulse just a few times to incorporate it evenly.
Step 7: Give your delicious edamame pesto a taste and adjust the seasonings if necessary – maybe a little more salt or lemon juice?
Step 8: Your edamame pesto is ready to use immediately! You can also store it in an airtight container in the refrigerator for up to 5 days.

Pro Tips for the Best Edamame Pesto

I’ve learned a few tricks over the years that make this edamame pesto truly shine. Follow these tips for guaranteed deliciousness!

Use dry roasted edamame for the best savory flavor. If you can’t find them, you can roast your own shelled edamame until golden and slightly crisp.
Don’t over-process the mixture, especially after adding the Parmesan. You want a nice texture, not a completely smooth paste, unless that’s your preference for an edamame pesto sauce.
Letting the pesto sit for at least 30 minutes before serving allows the flavors to meld beautifully. This is especially true if you’re planning to use it as an edamame pesto spread.
If your pesto seems a bit too thick after chilling, stir in a tablespoon of water or olive oil to loosen it up.

What’s the secret to perfect Edamame Pesto?

The magic lies in using dry roasted edamame for that deep, savory flavor and a touch of sugar to balance it. This combination creates a truly delicious nut-free edamame pesto.

Can I make Edamame Pesto ahead of time?

Absolutely! This edamame pesto is perfect for meal prep. You can store it in an airtight container in the refrigerator for up to 5 days. The flavors actually get better as they meld!

How do I avoid common mistakes with Edamame Pesto?

Avoid over-processing for a better texture, and don’t skip the pinch of sugar – it really balances the savory notes. Also, start with less olive oil; you can always add more to reach your desired consistency.

Best Ways to Serve Edamame Pesto

This versatile edamame pesto is a game-changer for elevating simple dishes! My favorite way to use it is as an edamame pesto for pasta; toss it with your favorite noodles, and you’ve got a quick, protein-packed meal. It’s also fantastic as an edamame pesto dip for fresh veggies like carrots, celery, and bell peppers, or spread generously on crusty bread for a simple appetizer. For a flavorful side dish, try a dollop on grilled chicken or fish!

Nutrition Facts for Edamame Pesto

This vibrant edamame pesto is a nutritional powerhouse! Here’s a breakdown per serving (about 2 tablespoons), giving you a healthy boost:

Calories: 130
Fat: 11g
Saturated Fat: 2g
Protein: 4g
Carbohydrates: 6g
Fiber: 2g
Sugar: 1g
Sodium: 150mg

Nutritional values are estimates and may vary based on specific ingredients used, especially the amount of olive oil and Parmesan cheese.

How to Store and Reheat Edamame Pesto

Properly storing your homemade edamame pesto ensures it stays fresh and delicious. After it has cooled slightly, transfer the pesto to an airtight container. I like to pour a thin layer of olive oil over the top before sealing it. This acts as a barrier and helps prevent oxidation, keeping the vibrant green color. Stored this way in the refrigerator, your edamame pesto spread will stay good for about 3 to 4 days. If you find yourself with extra and want to save it for longer, it freezes beautifully! You can freeze it in ice cube trays for single-serving portions, then transfer the frozen cubes to a freezer bag. It should keep well for up to 3 months. To reheat, simply thaw frozen pesto overnight in the fridge or gently warm it on the stovetop over low heat.

Frequently Asked Questions About Edamame Pesto

What makes this edamame pesto recipe so special?

This edamame pesto recipe stands out because it uses roasted edamame instead of traditional nuts like pine nuts. This gives it a fantastic savory depth and makes it a protein-packed, nut-free alternative. It’s truly a unique take on a classic!

Can I use fresh edamame instead of roasted?

While fresh edamame will work, you won’t get the same deep, roasted flavor. I highly recommend using dry roasted edamame for the best taste. If you can’t find them, spread fresh shelled edamame on a baking sheet and roast at 400°F (200°C) until slightly golden and firm before using.

How do I store my edamame pesto?

To keep your edamame pesto spread fresh, store it in an airtight container in the refrigerator. I like to pour a thin layer of olive oil over the top before sealing to prevent browning. It should last for about 3-4 days this way.

Is this a vegan edamame pesto?

This recipe as written is vegetarian because it includes Parmesan cheese. To make a truly vegan edamame pesto, simply omit the Parmesan cheese or substitute it with a vegan Parmesan alternative. You might want to add a tiny pinch more salt to compensate for the missing cheesy flavor.

Variations of Edamame Pesto You Can Try

Once you’ve mastered the basic edamame pesto, I love experimenting with different flavors and dietary needs. Here are a few variations to inspire you:

Spicy Edamame Pesto: For a kick, add a pinch of red pepper flakes or a small jalapeño (seeds removed) to the food processor along with the garlic. This creates a zesty sauce perfect for grilled meats.
Roasted Red Pepper Edamame Pesto: Blend in about ¼ cup of jarred roasted red peppers. This adds a lovely sweetness and a beautiful color, making it a fantastic edamame pesto appetizer.
Sun-Dried Tomato Edamame Pesto: Stir in ¼ cup of chopped oil-packed sun-dried tomatoes at the end. The intense, sweet-tart flavor is amazing with pasta.
Creamy Cilantro-Lime Edamame Pesto: Swap basil for fresh cilantro and add a bit more lime juice. This variation is wonderful as a dip or a topping for tacos.