Edamame-Cilantro Pesto


Cilantro stands in for basil in this Asian-inspired herb paste. Edamame replaces nuts and most of the oil found in traditional pesto. Serve with salmon burgers and broiled or grilled fish and poultry.


1 cup (serving size: 2 tablespoons)

Recipe from

Cooking Light

Nutritional Information

Calories 35
Caloriesfromfat 44 %
Fat 1.7 g
Satfat 0.1 g
Monofat 0.5 g
Polyfat 0.3 g
Protein 2.2 g
Carbohydrate 2.6 g
Fiber 1 g
Cholesterol 0.0 mg
Iron 0.5 mg
Sodium 226 mg
Calcium 17 mg


2 cups cilantro leaves
1 cup frozen blanched shelled edamame (green soy beans), thawed
1/2 cup water
1 1/2 teaspoons canola oil
1 teaspoon green curry paste
1 teaspoon fish sauce
1/2 teaspoon salt
1 large garlic clove, peeled


Combine all ingredients in a food processor; process until smooth.

Dana Jacobi,

Cooking Light

March 2007
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