Edamame-miso pesto

May 22, 2012

Author Notes: It’s wedding season, and if there’s one thing that’s better than true love, it’s passed appetizers. I was recently at a wedding event catered by the Rickshaw Dumpling truck, and holy sign-of-the-times, Batman, the vegetarian dumplings were the best of the bunch and absolutely delicious. If imitation is the highest form of flattery, then stick a chopstick in me, I’m soy.
I had classic basil pesto in mind for mimicry, and really this was child’s play: miso for umami (a la parmesan), ginger for the herb (a la basil), garlic for the garlic (a la garlic), and edamame for substance and nuttiness (a la pine nuts). A la, I’m tired of saying a la. The red stuff you see is gojujang. Make this!
The Pasta Man

Serves: 3


  • 1 pound frozen shelled edamame, thawed (I left mine on the counter all day)
  • 4 large cloves garlic
  • 1 large piece ginger (about 4 inches), peeled and sliced
  • 2 tablespoons red miso
  • 2 teaspoons salt
  • 1/3 cup olive oil (or more to taste)
In This Recipe


  1. Blend garlic and ginger in food processor, scraping down sides as needed.
  2. Add 2/3 edamame, miso, olive oil, and salt to processor. Process until well-blended, scraping down sides as needed.
  3. Add remaining edamame and pulse a few times.

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