A vegan pesto dip recipe that creamy, 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)
- 1 –2 garlic cloves
- 1/4 cup raw sunflower seeds
- 3–4 tbsp olive oil
- 1/2 tbsp lemon juice
- 2 tbsp chopped fresh herb of choice (chive, basil, or cilantro work best) – optional
- 1/4 tsp of sea salt and pepper each. For extra spice mix in 1/4 tsp red pepper flakes as well.
- Pinch of red pepper flakes
- Olive oil to drizze
- Fresh herbs
Optional – To make extra creamy, blend in 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 edamame, sunflower seeds, garlic, in a food processor. Blend until combined.
Next add in your olive oil, lemon, optional herbs, and salt/pepper. Blend again until thick pesto is formed. If you wish to make a thinner creamier dip, see notes.
Scoop edamame pesto into a bowl and set aside or cover and store in fridge for later. Serve it as an appetizer dip, in sandwiches, wraps, or pasta, etc. Makes around 1 cup
For Extra Creamy version blend in 1/4 c hummus, avocado, or yogurt (non dairy).
Keywords: pesto, edamame, vegan dip, dip, healthy dip, appetizer, snack