Edamame Pesto Dip (v, gf)

Edamame Pesto Dip (v, gf)

It’s heeeere! I posted a teaser for this edamame pesto dip last week and am so excited for you to try it. It’s nutty, heart, slightly cheesy and pairs perfectly with some crackers or as a sandwich spread. It’s packed with lots of nourishing ingredients like edamame, basil, nutritional yeast, pumpkin seeds…and that’s really it!

Make this dip for your next dinner party, friend gathering, or when you just want to curl up with a bunch of snacks while watching a movie… speaking from experience here.

Just a few quick notes: feel free to sub pumpkin seeds with sunflower seeds. And if you want a creamier dip instead of a thicker one, just add a bit more water until it’s the consistency that you want.

Let’s get to it!

Edamame Pesto Dip


1.5 cup shelled edamame

1/2 cup basil

1/4 cup pumpkin seeds

3 tbsp nutritional yeast

3 tbsp olive oil

3-5 tbsp water

2 garlic cloves

1/4 tsp salt + pepper, more to taste


Combine all ingredients except the water + olive oil in a blender or food processor, and blend until everything is crushed up and somewhat smooth. Add in your olive oil and 3 tbsp water, adding more if you want a creamier dip. Serve with your favorite crackers and enjoy! Store in an airtight container in the fridge for 5-7 days.