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Edamame "Pesto" with Arbequina Extra Virgin Oil

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  • 2 cups shelled shelled edamame
  • 1/3 cup toasted shelled pumpkin seeds
  • 1/2 cup of Arbequina Extra Virgin Olive Oil
  • 2 cloves garlic 
  • 1/3 cup grated pecorino (optional)
  • sea salt to taste 


Pulse all ingredients in your food processor or blender until creamy and thick. Can be refrigerated for up to 2 days tightly sealed or served immediately. Use as a spread for sandwiches, a dip, over pasta, or with fresh veggies, crackers, or bread.