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Recipe Friday: Basil Edamame Pesto

Plant-forward menus will continue to reign supreme in 2021 with the continued popularity of protein alternatives such as jackfruit, mung bean, and pulled oats. Garden fresh vegetables will be in high demand, as well as new emerging trends like jerky. 

When we think of jerky, we may typically  think of beef or fish jerky. Not anymore. All kinds of produce from mushrooms to jackfruit, even bananas, are being served jerky-style, providing a new, shelf-stable way to enjoy fruits and veggies.

April is National Soyfoods Month in April, and soy is an efficiently produced source of  protein, in terms of both protein delivery and protein content. Check out this recipe from the Soyfoods Council. 


Basil Edamame Pesto

Yield ½ cup


½ cup edamame, shelled
¼ cup fresh basil, chopped
2 T fresh parsley, chopped
1 garlic clove, minced
1 T Parmesan cheese, shredded
1 T white vinegar
2½ T white balsamic vinegar
¼ cup soybean oil


  1. Cook edamame according to package directions, let cool.
  2. In a food processor, add edamame, basil, parsley, garlic and cheese. Purée 1 minute. Consistency will be dry and chunky. Add both vinegars, pulse to incorporate. Add olive oil, tablespoon at a time, pulse after each addition until smooth. Use immediately.


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