Edamame Pesto

Pasta Sauce - Side Dish

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.

Brief

Prep 10 mins

Cook: 5 mins

Total: 15 mins

Servings: 12

Yield: 12 servings

Edamame Pesto

Ingredients

½ cup raw unsalted almonds

2 cups fresh or frozen shelled edamame

thawed if frozen

4 cups firmly packed fresh basil leaves

1 cup fresh mint leaves

3 cloves roasted garlic

or more to taste

2 teaspoons finely grated fresh lemon zest

½ cup extra-virgin olive oil

1 cup freshly grated Parmesan cheese

1 teaspoon salt

or more to taste

¼ teaspoon citric acid powder

1 tablespoon extra-virgin olive oil

Roasted Red Pepper Cream Sauce

Side Dish

Directions

Step 1

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.

Step 2

Place almonds in the food processor and chop coarsely. Remove and set aside.

Step 3

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.

Step 4

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.

Nutritional Information

Edamame Pesto

Servings Per Recipe:12

Calories: 300.5

% Daily Value *

Protein: 15.7g 31%

Carbohydrates: 11.6g 4%

Dietary Fiber: 3.9g 15%

Sugars: 2.7g

Fat: 21.7g 33%

Saturated Fat: 3.7g 19%

Cholesterol: 5.9mg 2%

Vitamin A Iu: 802.6IU 16%

Niacin Equivalents: 4.3mg 33%

Vitamin B6: 0.2mg 10%

Vitamin C: 6.4mg 11%

Folate: 130.6mcg 33%

Calcium: 205.3mg 21%

Iron: 5.7mg 32%

Magnesium: 114.8mg 41%

Potassium: 657.2mg 18%

Sodium: 297.2mg 12%

Thiamin: 0.3mg 29%

Calories From Fat: 194.9

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.