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


  1. 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.
  2. Serve or put in the fridge to last a few days. It also freezes great.


To cook fresh or frozen soybeans

  1. Bring a pot of water to a rapid boil.
  2. Add soybeans and boil for 5 minutes.
  3. Drain soybeans.

Recipe Notes

Serve this pesto over hot pasta.