EDAMAME PESTO

Edamame Pesto image

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.

Provided by nch

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Vegetarian

Time 15m

Yield 12

Number Of Ingredients 11

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

Steps:

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.
Place almonds in the food processor and chop coarsely. Remove and set aside.
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.
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 : Calories 300.5 calories, Carbohydrate 11.6 g, Cholesterol 5.9 mg, Fat 21.7 g, Fiber 3.9 g, Protein 15.7 g, SaturatedFat 3.7 g, Sodium 297.2 mg, Sugar 2.7 g