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Edamame-Cilantro Pesto

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

Cooking Light MARCH 2007

  • Yield: 1 cup (serving size: 2 tablespoons)

Ingredients

  • 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

Preparation

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

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
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Edamame-Cilantro Pesto recipe

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