Edamame Pesto
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Description
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.
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
Directions
- 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.
- 2. Place almonds in the food processor and chop coarsely. Remove and set aside.
- 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.
- 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.
Nutrition Facts
serving: 12 servings
calories: 300.5 kcal
carbohydrates: 11.6 g
protein: 15.7 g
saturated fat: 3.7 g
cholesterol: 5.9 mg
sodium: 297.2 mg
fiber: 3.9 g
sugar: 2.7 g