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.

This recipe goes with Wasabi Salmon Burgers with Edamame-Cilantro Pesto

Yield: 1 cup (serving size: 2 tablespoons)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 35
  • Calories from fat: 44%
  • Fat: 1.7g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 0.5g
  • Polyunsaturated fat: 0.3g
  • Protein: 2.2g
  • Carbohydrate: 2.6g
  • Fiber: 1g
  • Cholesterol: 0.0mg
  • Iron: 0.5mg
  • Sodium: 226mg
  • Calcium: 17mg


  • 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


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