An alternative pesto: this edamame and almond pesto. It has that bright green color that immediately evokes spring (or summer), a velvety texture and a very delicate flavor.
Edamame pesto is rich in plant-based protein, ideal not only for pasta but also spread on wholegrain crostini or as an accompaniment for grain bowls.
Ready in a few minutes, this vegan sauce lets you discover the delicacy of the soybeans typical of Asian cuisine.
So if you’re preparing a fusion dinner for friends, edamame pesto is ideal.
Let’s get to know edamame better
Edamame are cheerful, very green little beans with a delicate, sweet flavor. Widely used in Japan, they are now also available here, frozen in well-stocked supermarkets. They are soybeans (strictly non-GMO when labeled as such); you can find them already shelled or still in the pod.
Edamame soybeans are particularly rich in vitamins C and E, magnesium, potassium, phosphorus and protein. They also contain folates, necessary for the production of red blood cells and for fetal development during pregnancy. They are rich in amino acids, good-quality fiber and especially unsaturated lipids, as well as iron, which is often lacking in our diet.
Remember that in 100 g of edamame there are 11 g of high-quality plant protein.
A final curiosity about edamame: the name derives from the combination of the words “eda,” meaning “branch,” and “mame,” meaning “beans.”
A few years ago in Japan a toy (a kind of stress reliever) called Bandai was created reproducing the pod of unripe soy: the objective of the game is to push the beans out of the pod with a light pressure of the fingers.
If you’re looking for other recipes with these fabulous little beans, try also:
- Cost: Very affordable
- Preparation time: 5 Minutes
- Cooking time: 5 Minutes
- Portions: 1 cup
- Cooking methods: Boiling
- Cuisine: Healthy
- Seasonality: All seasons
Ingredients
I was inspired by a recipe from Marco Bianchi
- 2 cups edamame (frozen)
- 2 tbsp almonds (peeled)
- 3 tbsp extra virgin olive oil
- 1 tsp aromatic herbs (fresh)
Tools
- 1 Immersion blender
Steps
Boil the edamame soybeans in salted water for 5 minutes.
Drain, reserving a little of the cooking water.
Set aside a few beans for decoration, then blend the rest with the aromatic herbs and the almonds, adding the reserved cooking water and the oil in a thin stream while blending until the mixture reaches a creamy consistency.Spoon into a small bowl and garnish with almonds and boiled edamame.
Tips from Daniela
Store the edamame pesto in jars and you can also freeze it.
You can use edamame pesto to dress pasta, fill bread, serve with small crostini, make mini burgers, or use this pesto to dress bulgur. Try adding a pinch of lemon zest at the end.
You will surely like the taste of edamame and they are good for you.
FAQ (Questions and Answers)
Can I use frozen edamame?
Absolutely yes, I use them that way. Boil the entire bag and then dress any leftovers in a salad. Most edamame are sold frozen (either shelled or in the pod). You just need to blanch them for 5 minutes in salted water before blending, as I did in the recipe.
How can I make the pesto creamier?
If the mix is too thick, add a tablespoon of the cooking water or a drizzle of extra virgin olive oil while the blender is running.
Should the almonds be peeled or with skins?
In this recipe I used peeled almonds for a bright green color. If you prefer a stronger flavor, you can use almonds with the skin on, perhaps toasting them for a minute in a pan before using.
How long does it keep?
Edamame pesto keeps in the refrigerator for 2-3 days in an airtight container; be sure to cover the surface with a drizzle of oil to prevent oxidation. You can also freeze it in small portions using ice cube trays!
