Edamame Pesto
It seems like only yesterday that edamame was an exotic treat that I could only find in Japanese restaurants, and now my local A&P is carrying it in giant bags in the freezer section. Which is a wonderful thing, because instead of only being able to nosh on it when we go out for sushi, now I can make things like edamame pesto, which is a creamy, dreamy, slightly gentler version of the basil pesto we all know and love. And just as easy to whirl up in 60 seconds or less in your food processor. If you haven’t yet discovered the deliciousness that is edamame, come along with me…and if you have, still come along because I am going to show you how to make it into pesto!
Edamame is basically soybeans in the shell. And steamed edamame in the shell with a little sea salt is still and always will be one of my favorite snacks EVER…you bite down on the soft shell and the beans pop out and yum. Yum. Good and good for you and yum.
Edamame pesto involves taking a cup full of the shelled beans and whirling them around in your food processor with some garlic, some parmesan cheese, a little olive oil and some salt. Because the edamame has more texture than basil leaves, I thin it out with a little pasta water to make it more sauce-like…and that’s it! All that’s left is to toss it with some hot pasta, top it with a little extra parmesan cheese, a few whole edamame beans and some cracked pepper, and you are in business.
So while I fully intend to have a summer filled with basil pesto-infused suppers, when I want a gentler, more substantial pesto, I’m turning to that big bag of shelled edamame in my freezer. The more pesto options the better!
Edamame Pesto
Try edamame pesto for a gentler version of the classic basil version.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2-3 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Ingredients
- 2 cloves garlic
- 1 cup shelled edamame (you can find it in bags in the freezer section) plus extra for garnish
- 1/2 cup grated parmesan
- 1/2 cup olive oil
- 1 teaspoon coarse salt
- 8 ounces pasta
- Fresh ground pepper
Instructions
- Cook pasta according to package directions. Scoop out a cup of pasta water before draining.
- Place garlic, edamame, parmesan, olive oil and salt in food processor and process until smooth. Thin with pasta water until it is the consistency of a thick sauce.
- Add pesto to pasta and toss. Serve garnished with some edamame and fresh pepper, and even a little more parmesan if you like!
Never thought of making an edamame pesto but turns out it taste amazing! Thanks for sharing this recipe!
Hi Anna and yes! Edamame is good for so many things – I’m so glad you like this recipe as much as I do! :)
Yummy, this sounds great!
Thanks Mindy and yay for pesto!
I love finding new plays on pesto! ANd have yet to try edamame in place of basil. Sounds tasty!
I just KNEW you would like this one, my friend!
What a great idea! I love ideas for alternative pestos. I bet this is super creamy and delicious.
I also love parsley and broccoli pesto – so many pestos, so little time! :)
I love edamame but would have never thought of it in pesto.
I’m not sure what took me so long, since I have “pesto-ed” so many other things – but it was worth the wait! :)
What a cool idea. I’ve only eaten edamame as a snack on its own! Must try (pesto fan here all the way)
It’s the BEST snack, right? Which means we can have it both before and during dinner!
This looks amazing! I love edamame.
Me TOO! And I’m so excited to have a new way to use it. :)
edamame is just the bomb diggity, and this is a fabulous way to consume it!!
The bomb diggity! I love that! Can I borrow it?
Visiting from Blogher–this looks delish! I love edamame and the pretty light spring green makes this peso look so perfect for summer!
Thanks Jennifer! It’s definitely going to make multiple appearances on my summer supper table.
Ohhhh my goodness. I’m a pesto NUT (har har…) and can’t wait to try this!
Ha!! I’m right there with you! :)
Love edamame; LOVE pesto – this looks so great…thanks for sharing!
Two great tastes that taste great together! :)
I like that you switched it up, this sounds great!
You know what they say – variety is the spice of life – or in this case, the herb! :)
This looks delicious! What a great idea – fresh and so tasty for summer!!!
Thanks Robyn! I won’t be abandoning my basil, but I like have many pesto options! :) and xo