Edamame Pesto Edamame Pesto

Food styling by David Grenier | Prop styling by Sabrina Linn Image by: Jeff Coulson

The combination of edamame, basil and lemon gives this pesto-like sauce a light, refreshing flavour. Use as a spread for sandwiches and crackers, or toss with cooked pasta, adding a bit of the pasta cooking water to loosen the sauce.

  • Prep time 10 minutes
  • Total time 20 minutes

Ingredients

  • 1 bag (500 g) edamame (about 3 1/2 cups)
  • 1 cup chopped fresh basil
  • 1 teaspoon grated lemon zest
  • 2 tablespoons lemon juice
  • 1 small garlic minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup extra-virgin olive oil

Method

In saucepan of boiling water, cook edamame until slightly tender, about 3 minutes. Drain and let cool to room temperature.  

In food processor, pulse together edamame, basil, lemon zest, lemon juice, garlic, salt and pepper until roughly chopped. Add oil and 1/4 cup water; pulse into thick, coarse paste.

Makes 3 cups.

Nutritional facts per tbsp: about

  • Fibre 1 g
  • Sodium 25 mg
  • Protein 1 g
  • Calories 24.0
  • Total fat 2 g
  • Potassium 53 mg
  • Cholesterol 0 mg
  • Total carbohydrate 1 g

%RDI

  • Iron 2.0
  • Folate 16.0
  • Calcium 1.0
  • Vitamin A 1.0
  • Vitamin C 2.0
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Appetizers & Snacks

Edamame Pesto

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