Recipe: Edemame Pesto


Edamame Pesto

This EASY and TASTY sauce contains one of my family’s FAVORITE things: EDAMAME! Paired with pumpkin seeds and served over zucchini noodles, this sauce is a perfect way to welcome FALL! 


  • 2 cups shelled edamame
  • 1/3 cup toasted shelled pumpkin seeds
  • 1/2 cup Ultra Premium Extra Virgin Olive Oil (I used Sicilian Biancolilla)
  • 2 cloves garlic
  • 1/3 cup grated pecorino (optional)
  • Himalayan Sea Salt to taste


Pulse all ingredients in your food processor or blender until creamy and thick.

The pesto can be refrigerated for up to 2 days tightly sealed or served immediately. Use as a spread for sandwiches (chicken pesto sandwich), a dip, over zucchini noodles, pasta (it is AMAZING over Dalla Terra Pasta’s Hot Red Pepper Tagliatelle with grilled chicken) or with fresh veggies, crackers or bread. This nutrient dense sauce/spread packs a nice dose of plant protein and phenols in one easy and tasty bite!

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