• Skip to primary navigation
  • Skip to footer navigation
  • Skip to header navigation
  • Skip to privacy navigation
  • Skip to recipes navigation
  • Skip to main content
  • Skip to primary sidebar
  • Blog
  • Contact

Brooklyn Farm Girl

Cooking And Gardening in NYC

PopularStewed Tomatoes
let's be friends
join my free recipe club!
  • New? Start Here
  • recipes
    • Course
      • Breakfast
      • Dessert
      • Dinner
      • Drinks
      • Snacks
    • Type
      • 30 Minute Meals
      • Breads
      • Budget
      • Canning
      • Casseroles
      • Cheesy
      • Cookies
      • Dips
      • Donuts
      • Holidays
      • Husband Favorites
      • Instant Pot
      • Keto
      • Kid Friendly
      • Muffins
      • Pasta
      • Potluck
      • Salads
      • Slow Cooker
      • Smoothies
      • Sneaky Vegetables
      • Soups
      • Sprinkles
    • Meat
      • Beef
      • Chicken
      • Pork
      • Seafood
      • Turkey
      • Vegetarian
    • Cuisine
      • Chinese
      • Italian
      • Mexican
      • Pennsylvania Dutch
      • Vegetarian
  • Vegetable Index
  • Urban Gardening
    • Let’s Harvest
    • Tutorials
    • Garden Recipes
    • General Updates
    • Storing & Freezing
    • Seed Calendar
    • Compost in Brooklyn
  • About Me
    • About Pamela
    • Our Garden
  • Life & motherhood
    • Journal
    • Motherhood
    • Our Upstate Adventure
    • Cats, Cats, Cats
    • Crafts
  • Videos
  • PopularStewed Tomatoes
Home » recipes » Snacks » Edamame Pesto

Edamame Pesto

10 minutes
soy beans
Posted:4/5/22
Updated:4/6/22
Jump to Recipe

This Edamame Pesto recipe is vegan, easy to make, and tastes ultra fresh. Made with simple ingredients and soybeans, you’ll love it as a snack with crackers, a sandwich spread or on pasta!

edamame pesto in bowl with soybeans behind it.

Budget-friendly edamame pesto recipe

We all know pesto to be an herbaceous and cheesy sauce that’s a must with pasta noodles or drizzled over pizza. But the cost of buying pre-made pesto or just a few pine nuts is not cool with me! That’s where my easy and budget-friendly Edamame Pesto recipe comes in handy.

This edamame pesto is a little different from your everyday basil pesto. It’s made with edamame and almonds instead of pine nuts and fresh basil, and is flavored with lemon juice, oil, and simple spices. These variations keep the soybean pesto light, packed with protein, and budget-friendly.

It’s a healthy recipe you can serve as a party snack with crackers, tortilla chips and veggies, mix it into pasta salad or spaghetti, or spread it on sandwiches and cheeseburgers.

edamame pesto in bowl.

What is edamame?

Edamame is immature soybeans grown in a pod. They’re popular in East Asian and Japanese cuisine but can easily be grown in western countries as well (see my Soybean Harvest 2014 for proof!). Soybeans can be blanched and eaten whole with a little salt or removed and mixed into noodle bowls, roasted, or blended into sauces.

Here’s me, the soybean lady, with my harvest.

woman holding soybeans in roof garden.

Soybean pesto ingredients

Whether you’re working with a budget or are looking for the next best protein dip, you can count on this edamame pesto recipe. The ingredients are very simple and the prep is even easier! This is what you need:

  1. Edamame (fresh or frozen)
  2. Almonds
  3. Olive oil
  4. Lemon juice
  5. Garlic
  6. Salt and pepper

How to make edamame pesto

I recommend blending the pesto in a food processor but you can use a blender if that’s all you have at home. It’s the only tool you need to make edamame pesto from scratch:

Bring a pot of water to boil. Add the fresh or frozen edamame and cook until they’re softened.

shelled soybeans in bowl.

Add the cooked and drained edamame along with the rest of the ingredients into a food processor.

ingredients in food processor.

Pulse a few times until it’s a smooth dip. If the pesto is too thick, you can add some water to help thin it out.

puréed pesto in food processor.

Transfer the finished pesto to a serving dish or store it away for later.

bowl of pesto next to fresh soybeans.

Ways to use edamame pesto

Practically any savory dish pairs well with pesto sauce. Use these ideas for inspiration:

  • In pasta: Edamame pesto pasta has extra protein but never skimps on flavor. Stir it onto hot spaghetti or pasta salad to really take the flavor up a notch and make each bite extra filling.
  • Stirred into side dishes: Go ahead and stir a dollop of pesto into mashed potatoes, cauliflower mash, or roasted vegetables. 
  • Dipping sauce: Serve the soybean pesto in a bowl next to crackers, crostini, or chopped vegetables. It’s so popular at parties!
  • Spread: This easily spreadable pesto goes well on veggie sandwiches, burgers, vegetable wraps, or as a replacement for traditional pizza sauce.
  • Salad dressing: Thin the pesto with a little water and drizzle it on top of a Caesar salad or a rainbow kale salad. 

Variations

  • Add more flavor – The seasonings in this soybean recipe are light and fresh but there’s lots of room to add more flavor. Feel free to blend basil leaves, parmesan cheese, or extra garlic in with the edamame and other ingredients to give the pesto a boost.
  • Leafy greens – Spinach or kale can also be blended into the pesto if you’d like to give it a nutritional boost. Check out my Kale Pesto too!
  • Instead of almonds – Substitute them for walnuts, pine nuts, or raw cashews.
  • Blanched almonds – To avoid the brown specks in the pesto, use peeled or blanched almonds.
  • Nut free pesto – Replace the nuts with sunflower seeds if you have an aversion to nuts.

Storing

To store: Keep the pesto in a sealed container in the fridge for 2 to 3 days.

To freeze: Transfer the pesto into ice cube trays and cover them with a lid. Freeze until the pesto cubes are solid, then transfer to a freezer bag and freeze for up to 4 months.

freezing pesto in ice cube trays.

More healthy snacks to try

  • Baked Apple Chips
  • Baked Spinach Chips
  • How to Roast Pumpkin Seeds
  • Fresh Tomato Salsa
  • Homemade Kale Crackers

Pin for later:

This Edamame Pesto recipe is vegan, easy to make, and tastes ultra fresh. Made with simple ingredients and soybeans, you’ll love it as a snack with crackers, a sandwich spread or on pasta!
  • Pinterest
  • Instagram
  • Facebook
Free Recipe Club
5 from 1 vote

Edamame Pesto

Print
This Edamame Pesto recipe is vegan, easy to make, and tastes ultra fresh. Made with simple ingredients and soybeans, you’ll love it as a snack with crackers, a sandwich spread or on pasta!
Prep Time: 3 minutes
Cook Time: 7 minutes
Total Time 10 minutes

Ingredients

  • 2 cups shelled edamame (can be fresh or frozen)
  • 1/4 cup almonds
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 2 cloves garlic
  • 1 teaspoon salt
  • pinch pepper

Instructions

  • Bring a medium sized pot of water to a boil, add shelled edamame (fresh or frozen), and bring to a boil. Cook for 5-7 minutes, or until softened. Drain edamame.
  • Add cooked edamame, almonds, olive oil, lemon juice, garlic, salt and pepper into food processor. Pulse a few times until it forms into a well combined pesto texture. If your food processor is not moving, add 2 tablespoons of water.
  • Serve as planned or place in the refrigerator (will last 2-3 days). It also freezes great for long term storage.
Course:Appetizer
Cuisine:American
Keyword:edmame pesto
Did you make this?I love seeing what you’ve made! Tag me on Instagram at @BrooklynFarmGirl and don’t forget to leave a comment & rating below.

Similar Recipes

  • Edamame Recipe
  • Easy Kale Pesto
  • Dried Edamame Recipe
  • Baked Spinach Chips

Reader Interactions

join the free recipe club

Receive My Favorite Recipes Straight To Your Inbox!

Thank you for subscribing!

Leave a Comment Cancel reply

I love hearing from you! Submit your question or recipe review here. Your email address will not be published. Required fields are marked *

Made this? Rate this recipe:




  1. Koko says

    September 23, 2014 at 6:03 pm

    What a great idea for a pesto! It’s so vibrant and fresh looking, too!

    Reply
  2. Kelly says

    September 22, 2014 at 7:53 pm

    This is such a unique and brilliant idea! I love that you made pesto with edamame – that sounds amazing! We are such big edamame fans and I can’t wait to try this 🙂

    Reply
  3. Choc Chip Uru says

    September 22, 2014 at 2:21 am

    Never seen a pesto with such unique ingredients, it looks gorgeous 😀
    And super healthy too!

    Cheers
    Choc Chip Uru

    Reply
  4. Suzanne says

    September 20, 2014 at 11:44 am

    I am a big soybean fan and I love your pesto!!

    Reply
  5. pam (Sidewalk Shoes) says

    September 19, 2014 at 8:28 pm

    I was wondering what you would do with all your soybeans!

    Reply
  6. Siv/MoonLight @ AWorldInMyOven says

    September 19, 2014 at 5:55 pm

    This is so different from the cheese&pine nut pesto we always have… but it sounds so good! I love soy beans and using them in a dip sauce on everything – Im all in! (I’m really curious as to how this is the first thing in your mind when picking soy beans 😉 )

    Reply
  7. Nicole ~ Cooking for Keeps says

    September 19, 2014 at 3:43 pm

    Any kind of spin on pesto is a winner in my book. And I agree, pine nut are wayyy to expensive, I love the nutiness almonds add to pestos!

    Reply
  8. Chris @ Shared Appetite says

    September 19, 2014 at 3:26 pm

    What a great idea! I would have never thought of doing a pesto with edamame!!! Yum!

    Reply
  9. Shashi @ RunninSrilankan says

    September 19, 2014 at 1:08 pm

    Pamela – this “Soybean Edamame Pesto” is brilliant! WOW! Thanks for the tip on freezing it – but I don’t forsee there being any to freeze 😉

    Reply
  10. [email protected]'s Recipes says

    September 19, 2014 at 10:01 am

    mmm..that pesto looks so good, though it looks more like a hummus to me.

    Reply
  11. Kristi @ Inspiration Kitchen says

    September 19, 2014 at 8:57 am

    Love the ingredients –> soybeans, almonds and garlic. And, I agree – pine nuts are so expensive!

    Reply
  12. [email protected] is How I Cook says

    September 19, 2014 at 12:56 am

    Not that I ave soybeans growing! However I love this recipe! Can’t wait to try this!

    Reply
  13. marcie says

    September 18, 2014 at 8:26 pm

    This is so original, Pamela! I love edamame, and I’ve never thought to make a pesto out of it!

    Reply
  14. [email protected] says

    September 18, 2014 at 4:40 pm

    I’m likin’ the idea of freezing this pesto…. a lot. Never would have thought to use soybeans to make pesto either. Good one 🙂

    Reply
  15. The Squishy Monster says

    September 18, 2014 at 3:01 pm

    Great tip for freezing. I’ve made edamame dip before but never pesto…a definite must try!

    Reply
  16. [email protected] The Gastronomic Bong says

    September 18, 2014 at 2:50 pm

    This is Brilliant!! Edamame pesto.. who could have thought about it!! you did!! and I love it.. and you can freeze it! how awesome is that!! 😀

    Reply
  17. cheri says

    September 18, 2014 at 12:18 pm

    Hi Pamela, great idea, I’m still working through my fava beans…this would be a great way to prepare them to enjoy later. In Oregon pine nuts are 40.00 a pound. Ouch!

    Reply
  18. Gayle @ Pumpkin 'N Spice says

    September 18, 2014 at 11:48 am

    I love this recipe, Pamela! What a great idea to use soybeans. I am totally addicted to edamame and pesto, so this combination sounds incredible. Pinning!

    Reply
  19. Ashley says

    September 18, 2014 at 11:08 am

    What a cool idea!! I would have never thought to use soybeans to make pesto! I love this!

    Reply

Primary Sidebar

welcome!

Hi! I'm Pamela, an artist Mom who shares family recipes. My farm is a 1,000 sq ft apartment in NYC. Let's make dinner together.

Read More

join the free
recipe club!

Receive My Favorite Recipes Straight to Your Inbox!

Thank you for subscribing!

TOP POSTS

Half Sour Pickles

The Best Stewed Tomatoes Ever

Roasted Cherry Tomato Sauce

EASY Stuffed Pepper Casserole

Recipe Index
Vegetable Index
Follow On Facebook
Follow On Instagram
Free Recipe Club

fresh this week view all

Slow Cooker Sausage Barley Soup

Easy Chicken Tortilla Soup

Irish Potato Candy (Pennsylvania Dutch)

Spring Garden Planning for Zone 7B

As Featured On
free recipe club!
Get weekly recipes, videos, and gardening tips to your inbox!
join the club!
EST. 2013
let's be friends
  • Recipe Index
  • Veggie Index
  • Urban Gardening
  • Web Stories
Back To Top
© 2023 - All Rights Reserved
  • Privacy Policy & Terms
Site Credits Designed by Melissa Rose Design Developed by Once Coupled

join the recipe club!

Receive My Favorite Recipes Straight to Your Inbox!

Thank you for subscribing!

51 shares