edamame pesto pasta

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

Comments

  1. says

    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!

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