Edamame Pesto

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.

• Preparation Time: 10 mins
• Cooking Time: 5 mins
• Total Time: 15 mins
• Calories: 301 Calories

Ingredients

• 1 cup fresh mint leaves
• 1 teaspoon salt, or more to taste
• 1 cup freshly grated Parmesan cheese
• 1 tablespoon extra-virgin olive oil
• ½ cup extra-virgin olive oil
• 3 cloves roasted garlic, or more to taste
• ½ cup raw unsalted almonds
• 2 cups fresh or frozen shelled edamame, thawed if frozen
• 4 cups firmly packed fresh basil leaves
• 2 teaspoons finely grated fresh lemon zest
• ¼ teaspoon citric acid powder (Optional)

Recipe Instructions

Step 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.

Step 2

Place almonds in the food processor and chop coarsely. Remove and set aside.

Step 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.

Step 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.