This edamame (soybean) pesto is fantastic as a dip, spread or tossed through pasta. Flavours of soybeans, mint, basil, parmesan and lemon juice combine for a pesto you and your family won’t be able to get enough of. Plus, it’s nut free, so more people get to enjoy it.
Nut-free easy edamame pesto
Course: SnacksDifficulty: Easy2
cups5
minutes00
minutesNut free, Vegetarian, Serving options
This edamame (soybean) pesto is fantastic as a dip, or tossed through pasta. Flavours of soybeans, mint, basil, parmesan and lemon juice combine for a pesto you and your family won’t be able to get enough of.
Ingredients
2 cups frozen edamame, thawed, plus extra, to garnish (optional)
1/2 cup extra virgin olive oil
1/2 cup finely grated parmesan cheese
1/4 cup fresh mint leaves
1/4 cup fresh basil leaves, plus extra, to garnish (optional)
1/4 cup fresh lemon juice
2 large garlic cloves
Method
- Place all ingredients in a food processor. Season with salt and freshly ground black pepper. Blitz until well combined and smooth but still grainy.
- Taste and add more seasoning or lemon juice, as desired.
- Place mixture in a serving bowl and top with edamame and basil leaves. Serve.
Tips and notes
- Keep this pesto in an airtight container in the fridge for up to 4 days.
- Serve as a dip with vegie sticks, toss through cooked pasta, or spread on toast. Just three ways to love this pesto.
