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vegan edamame pesto dip in green bowl topped with shelled edamame and lemon slices.

Vegan Edamame Pesto Dip

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5 from 3 reviews

  • Author: Lindsay Cotter
  • Total Time: 10 minutes
  • Yield: 1 cup 1x
  • Diet: Vegan


A vegan pesto dip recipe that’s healthy, and flavorful.  Nut free, rich in plant protein, and made with less than 6 ingredients. Delicious on sandwiches, in pasta, or make into wholesome appetizer dip.


Units Scale

For the edamame pesto:

  • 1 1/2 cup shelled edamame soybeans (cooked and cooled)
  • 2 garlic cloves (2 teaspoons minced)
  • 1/4 cup raw sunflower seeds
  • 1/2 Tablespoon lemon juice
  • 34 Tablespoons olive oil (as needed)
  • 2 Tablespoons chopped fresh herb of choice (chive, basil, or cilantro work best) – optional
  • 1/4 teaspoon of sea salt and pepper each. For spice mix in 1/4 teaspoon crushed red pepper flakes.


  • Olive oil to drizzle
  • Fresh herbs

Optional – To make extra creamy, blend in one of the following: 1/4 cup hummus, avocado, or plain yogurt (dairy free)


  1. Place fresh or frozen edamame (soy beans without shell) into a large microwave-safe bowl with 1/4 cup water or broth. Microwave for 2-3 minutes until edamame is soft (steamed) and warm. You can also do this on the stove. all the way through.
  2. Combine your cooked edamame, sunflower seeds, garlic, in a food processor. Blend until combined.
  3. Next, add the lemon juice. With food processor on low, slowly drizzle in the olive oil (1 tbsp at a time) until a thick but creamy consistency is formed.
  4. Add the chopped herbs and seasoning, blend to combine.
  5. Scoop edamame pesto into a bowl and serve as an appetizer dip, spread on sandwiches, wraps, or mix into pasta, etc.
  6. Storage – Cover in bowl or airtight container and store in fridge for up to 5 days.


For a creamier texture, blend in 1/4 cup hummus, avocado, or yogurt (non dairy).

  • Prep Time: 10
  • Category: appetizer
  • Method: blend
  • Cuisine: asian american


  • Serving Size: 2 tablespoons
  • Calories: 66
  • Sugar: 0.6 g
  • Sodium: 74.2 mg
  • Fat: 5.2 g
  • Saturated Fat: 0.5 g
  • Carbohydrates: 2.8 g
  • Fiber: 1.6 g
  • Protein: 3.3 g
  • Cholesterol: 0 mg