Basil Edamame Pesto


Lauren Grant / Iowa State Daily

Basil edamame pesto combines many fresh flavors to make a wonderful sauce or dip. 

This pesto can be used on pizza, pasta, crackers and vegetables. It is light and refreshing with a little kick of flavor from the white balsamic vinegar.            


½ cup edamame, shelled

¼ cup fresh basil, chopped

2 Tbsp. fresh parsley, chopped

1 garlic clove, minced

1 Tbsp. Parmesan cheese, shredded

1 Tbsp. white vinegar

2½ Tbsp. white balsamic vinegar

¼ cup olive oil


Cook edamame according to package directions and allow to cool. 

Combine edamame, basil, parsley, garlic and Parmesan cheese in a food processor, and purée for about one minute. Consistency will be dry and chunky. 

Add both vinegars and pulse to incorporate. Add olive oil by tablespoon, pulsing after each addition until smooth.