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!
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.