top of page
  • Writer's pictureSoyfoodscouncil

Basil Edamame Pesto


½ cup edamame, shelled

¼ cup fresh basil, chopped

2 tablespoons fresh parsley, chopped

1 garlic clove, minced

1 tablespoon Parmesan cheese, shredded

1 tablespoon white vinegar

2½ tablespoons white balsamic vinegar

¼ cup soybean oil


Cook edamame according to package directions, let cool.

In a food processor, add edamame, basil, parsley, garlic and cheese. Purée 1 minute. Consistency will be dry and chunky. Add both vinegars, pulse to incorporate. Add olive oil, tablespoon at a time, pulse after each addition until smooth. Use immediately.

Yield: ½ cup

Serving size: 2 tablespoons

Nutrition Facts:

Calories: 80, Calories from fat: 60, Total Fat: 7g, Saturated Fat: 1g, Cholesterol: 0mg, Sodium: 15mg, Carbohydrates: 2g, Dietary Fiber: 1g, Sugar: 1g, Protein: 1g

85 views0 comments

Recent Posts

See All


bottom of page