Vegan Edamame Pesto Recipe


This is a high protein, low-calorie recipe. Just what every vegan need in his or her kitchen. It can be put on almost anything from vegan pasta to fake meat! Enjoy.

Serves:  about 1½ cups


  • 2 cups frozen shelled edamame, thawed
  • 2 cloves garlic
  • 1 tablespoon extra virgin olive oil
  • 1 cup fresh basil leaves
  • ½ teaspoon sea salt
  • 1 to 3 tablespoons water


  1. In a food processor, combine all ingredients except water, and process until well blended.
  2. The pesto should be dense and pasty, and not quite smooth.
  3. Drizzle in water by the tablespoon and continue blending until pesto reaches the desired consistency.
  4. The pesto can be refrigerated for up to 4 days, or frozen for up to a month.

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