After sampling this pasta at the Macy’s Culinary Council Event I knew I needed to make it very, very soon. I’ve clearly been loving the Asian flavors this summer so why not keep the trend going?
This pesto, much like the classic basil pesto is not just limited to pasta. Try this topping on salmon, tossed with shrimp or tofu or even thinned out as a dressing for salads. Whatever you put it on, the fresh flavors will have you coming back for more.
Edamame Pesto - makes about 2 cups worth
-
1 cup cooked edamame, shelled
-
1 cup cilantro
-
1/2 cup basil
-
juice from 1/2 of a lime
-
4 small cloves of garlic
-
2 Tbsp olive oil
-
2 Tbsp toasted sesame oil
Process all ingredients until desired consistency. Add a little water if mixture is too thick.
*I also drizzled a bit of sesame oil over the pasta before serving
Related posts:
{ 11 comments }
It looks just as good as when we tasted it at Macy’s!
Now that sounds like my kind of pesto! Looks delicious, even at 6:50 am! Such a cute photo of you on the front page!
this is so up my alley it’s not even funny! i love the combination of fresh flavors in here – especially the additions of edamame, cilantro and sesame oil. yummmm!
p.s. i am also loving that new pic of you!
I wish I could take photos like these. You have amazing cooking skills as well as photography. Love it! Yum, yum.
Wow! This looks great!
I love how versatile pesto is. I never thought to make an edamame version!
what a good idea!
I think this will be lovely as a spread for black bean burgers!
I love the idea of an edemame pesto! How yummy! And the combo of cilantro and basil sounds fantastic!
This looks amazing, and that last picture is stunning! I’ll definitely be adding this recipe to the “meals I need to create with my new food processor” list.
i love this – what a great way for a vegetarian to get some protein…
Comments on this entry are closed.
{ 3 trackbacks }