Edamame Pesto

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

240 calories, 9 grams fat

Technique: Saute Recipe
Difficulty: Easy

Take a look at more Snacks Recipes. You may also want to try Healthy Quinoa Thattai, Best Zucchini - Courgette Crown Bread, Easy Zucchini and Chocolate Muffins

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