Edamame-Cilantro Pesto

Name: Edamame-Cilantro Pesto
Yield: 1 cup (serving size: 2 tablespoons)
Ingredients: 2 cups cilantro leaves; 1 cup frozen blanched shelled edamame (green soy beans), thawed; ½ cup water; 1 ½ teaspoons canola oil; 1 teaspoon green curry paste; 1 teaspoon fish sauce; ½ teaspoon salt; 1 large garlic clove, peeled

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1 Review

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.

By Dana Jacobi

Recipe by Cooking Light March 2007

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Recipe Summary

Yield:

1 cup (serving size: 2 tablespoons)

Nutrition Info

Ingredients

2 cups cilantro leaves
1 cup frozen blanched shelled edamame (green soy beans), thawed
½ cup water
1 ½ teaspoons canola oil
1 teaspoon green curry paste
1 teaspoon fish sauce
½ teaspoon salt
1 large garlic clove, peeled

Directions

Step 1

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

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Nutrition Facts

Per Serving:

35 calories; calories from fat 44%; fat 1.7g; saturated fat 0.1g; mono fat 0.5g; poly fat 0.3g; protein 2.2g; carbohydrates 2.6g; fiber 1g; cholesterol 0mg; iron 0.5mg; sodium 226mg; calcium 17mg.

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Edamame-Cilantro Pesto

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Recipe Summary

Ingredients

Directions

Nutrition Facts

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Edamame-Cilantro Pesto

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (1)

All Reviews for Edamame-Cilantro Pesto