Vegan Edamame Pesto Dip
Ingredients
The pesto
-
1 ½
cup
shelled edamame soybeans (cooked and cooled)
-
2
cloves
garlic (2 teaspoons minced)
-
¼
cup
raw sunflower seeds
-
½
Tablespoon
lemon juice
-
3–4
Tablespoons
olive oil (as needed)
-
2
Tablespoons
chopped fresh herb of choice (chive, basil, or cilantro)
-
¼
teaspoon
sea salt
-
¼
teaspoon
pepper
-
¼
teaspoon
crushed red pepper flakes (optional)
Garnishes
-
as needed
olive oil to drizzle
-
as needed
fresh herbs
Optional for creaminess
-
¼
cup
hummus
-
¼
cup
avocado
-
¼
cup
plain yogurt (dairy free)
Instructions
- Thaw edamame beans in a microwave-safe bowl with water for 2-3 minutes until soft.
- Combine cooked edamame, sunflower seeds, and garlic in a food processor and blend until combined.
- Add lemon juice and slowly drizzle in olive oil while blending until a thick but creamy consistency forms.
- Add chopped herbs and seasoning, then blend to combine.
- Scoop the pesto into a bowl and serve as a dip or spread.
Nutrition Facts (estimated)
Servings
8
Calories
66
Total fat
5.2g
Total carbohydrates
2.8g
Total protein
3.3g
Sodium
74.2mg
Cholesterol
0mg
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