Edamame Pesto

Recipe by
Total Time:
15-30 minutes
Serves:4
Rated : 3.5 Stars
3.5
Nutrition facts:

240 calories, 9 grams fat

Category: Vegan Recipe
Technique: Saute Recipe
Difficulty: Easy

Take a look at more Snacks Recipes. You may also want to try Healthy Conchiglie with Potatoes, Meatballs and Spinach, Best Vegan Buttermilk Biscuits, Easy Fettuccine With Olive Oil and Garlic

Rate This Recipe
3.5

Ingredients

  • 1 cup - edamame (shelled), microwaved for a couple of minutes with a few tbsp of water until just tender.
  • 1/2 cup - Watercress leaves, chopped
  • 4-5 Cloves of garlic, chopped
  • 1 cup - silken soft Tofu
  • 2 tsp - cumin seeds, powdered
  • 1 tsp - red pepper flakes
  • 1/4 cup - extra virgin Olive oil
  • 1/4 cup - capers, drained
  • 1 cup - walnuts, toasted lightly and chopped coarsely
  • 13.5-oz box of penne rigate Pasta

How to Make Edamame Pesto

  • Salt the pasta water and cook the pasta per package directions.
  • To a food processor, add the edamame, tofu, garlic, watercress, cumin powder and red pepper flakes and salt.
  • With the motor running, sprinkle in the olive oil until the pesto comes together in a smooth, creamy sauce with a lovely pale green colour.
  • Remove the cooked pasta to a bowl and add the pesto sauce, capers and walnuts.
  • Toss to coat the pasta evenly with the sauce.
  • You can also add some pre-roasted vegetables like bell peppers and zucchini or even some sliced avocados.
  • Recipe courtesy: Holy Cow Vegan
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