Soybean Edamame Pesto, a easy and delicious pesto recipe using soybeans! Use this as a appetizer dip or serve over pasta.
With all the soybeans we just picked I had one idea in mind – Soybean Edamame Pesto!
This pesto is delicious and tastes ultra fresh. If you have a bunch of soybeans and don’t know what to do with them then it’s even better as this pesto freezes amazing for months so that means you can have some of your Summer harvest in Winter – one of my favorite ways to enjoy dinner!
The main ingredients in this pesto are soybeans, almonds and garlic. Many pesto recipes call for pine nuts but have you seen the price of them? Yikes! No thanks! I stick with almonds that are just a few dollars and last me multiple batches of pesto. The recipe only calls for 1/4 cup almonds so a $4 container of them can make quite a bunch of pesto!
Freezing this pesto is super easy too. Just spoon the pesto into ice cube trays (I use herb starters below which I love because they are so flexible and small for storage) and freeze. Once frozen remove them from the trays and put in freezer bags. I like to individually store them for meals, so usually I put 5 cubes in one bag for a pasta dinner. Then when it’s time for a quick dinner, I’ll just grab a bag of frozen pesto cubes out of the freezer and throw on some pasta!
Soybean Edamame Pesto Recipe
- 2 cups cooked soybeans shelled edamame beans
- 1/4 cup almonds
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 2 cloves garlic
- 1 teaspoon salt
- 1/2 teaspoon sugar
- pinch of pepper
- Place all your ingredients into your food processor. Pulse a few times until pesto texture. If your food processor is not moving, add 2 tablespoons of water.
- Serve or put in the fridge to last a few days. It also freezes great.
To cook fresh or frozen soybeans
- Bring a pot of water to a rapid boil.
- Add soybeans and boil for 5 minutes.
- Drain soybeans.
Serve this pesto over hot pasta.
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