Edamame Cilantro Pesto

Pesto is like the Italian version of Mexican pico di gallo in my mind. Just like with pico, you can change up the flavor of pesto with just a few ingredient modifications. The flavor combinations can be pretty much limitless so there’s probably a flavor that you’ll like. If you haven’t found one yet, maybe you just need to keep trying.

In most restaurants, you’ll see pesto used by tossing it with pasta as a sauce. The standard version has pine nuts, basil, parmesan and olive oil. That’s one way to make and use it, but you can also use it as a salad dressing, veggie dip, spread over meats and fish, or even in sandwiches as a more flavorful version of mayo. Change up the herbs. Use a different oil. If you use cheese, try different kinds.

The other night I was looking for a way to use my bag of frozen edamame leftover from edamame hummus. There was only a little bit left so I knew I couldn’t do much, but combine it with cilantro and a few other things and suddenly I had pesto. I piled drizzled it over top of grilled ahi tuna steaks for a nice punch of flavor. It was really good with the curry paste thrown in. Next time I might add a splash of lime juice too.

Edamame Cilantro Pesto Edamame Cilantro Pesto

1 cup fresh cilantro
2/3 cup frozen shelled edamame
1/4 cup water
1 1/2 tsp olive oil
1 tsp green curry paste
1 tsp fish sauce
1/2 tsp minced garlic

Mix all ingredients in a blender, food processor or Magic Bullet and blend until smooth. You may need to add a little more water to get the consistency you like.

Recipe is approximately 209 calories for the entire batch – 13g protein, 17g carbs, and 10g fat.

I loved using the edamame with cilantro. It was an unexpected yet surprisingly good combination. If you’re looking for other versions of pesto, try:

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