Description
A protein-packed twist on classic basil pesto, using roasted edamame for a deeper, savory flavor and increased protein content. This versatile edamame pesto is perfect for pasta, spreading on bread, or as a flavorful sauce.
Ingredients
Scale
- ⅓ cup dry roasted edamame
- 2 ½ cups fresh basil leaves, packed
- 2–3 fresh garlic cloves
- 2 tablespoons fresh lemon juice
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- Pinch of sugar
- ½ – ⅔ cup extra virgin olive oil
- ⅓ cup Parmesan cheese, grated
Instructions
- 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.
- 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 smooth.
- Add Parmesan cheese and pulse just enough to combine.
- Taste and adjust seasonings if needed.
- Use immediately or store in an airtight container in the refrigerator for up to 5 days.
Notes
- The savory, roasted flavor of edamame benefits from a small touch of sweetness to balance the earthiness.
- Start with less olive oil and add more as needed. If your pesto turns out too thin, refrigerate it for a few hours as the edamame will absorb some oil and thicken the mixture.
- This edamame pesto improves after a few hours as the flavors meld. Stir in a bit more olive oil if it thickens in the fridge.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Sauces & Dips
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons