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.
FOR the EDAMAME PESTO::
- 1 1/2 cup shelled edamame soybeans (cooked and cooled)
- 2 garlic cloves (2 tsp minced)
- 1/4 cup raw sunflower seeds
- 1/2 tbsp lemon juice
- 3–4 tbsp olive oil (as needed)
- 2 tbsp chopped fresh herb of choice (chive, basil, or cilantro work best) – optional
- 1/4 tsp of sea salt and pepper each. For spice mix in 1/4 tsp crushed red pepper flakes.
- Olive oil to drizzle
- Fresh herbs
Optional – To make extra creamy, blend in one of the following: 1/4 c hummus, avocado, or plain yogurt (dairy free)
- 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.
- Combine your cooked edamame, sunflower seeds, garlic, in a food processor. Blend until combined.
- 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.
- Add the chopped herbs and seasoning, blend to combine.
- Scoop edamame pesto into a bowl and serve as an appetizer dip, spread on sandwiches, wraps, or mix into pasta, etc.
- Storage – Cover in bowl or airtight container and store in fridge for up to 5 days.
For a creamier texture, blend in 1/4 c 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
Keywords: pesto, edamame, vegan dip, dip, healthy dip, appetizer, snack