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Edamame Pesto Pasta

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After sampling this pasta at the Macy’s Culinary Council Event I knew I needed to make it very, very soon. I’ve clearly been loving the Asian flavors this summer so why not keep the trend going?

This pesto,  much like the classic basil pesto is not just limited to pasta. Try this topping on salmon, tossed with shrimp or tofu or even thinned out as a dressing for salads. Whatever you put it on, the fresh flavors will have you coming back for more.

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Edamame Pesto Pasta

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  • 16 oz. pasta twists (fusilli, 
  • 2-4 small cloves of garlic
  • 2 cups cooked edamame, shelled
  • 2 cups cilantro
  • 1 cup basil
  • 2 Tbsp. lime juice 
  • 1/4 tsp. sea salt
  • 2 Tbsp olive oil
  • 2 Tbsp toasted sesame oil


  1. Cook pasta to al dente, reserving about 1 cup of pasta cooking liquid. 
  2. While pasta is cooking, make pesto. Place garlic cloves in a food processor and pulse until finely chopped. Add edamame, cilantro, basil, lime juice, olive oil, sesame oil, and salt to processor and process until pesto is smooth. Add a little pasta water if mixture is too thick.
  3. Toss pasta in pesto sauce, adding a drizzle of pasta water if needed and top with a drizzle of sesame oil and salt to taste. 


  • Makes 2 cups of pesto

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  1. Holly

    this is so up my alley it’s not even funny! i love the combination of fresh flavors in here – especially the additions of edamame, cilantro and sesame oil. yummmm!

    p.s. i am also loving that new pic of you!