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Vegan Edamame Pesto Dip

Lindsay Cotter
  • minutes
  • Serves

INGREDIENTS

1 1/2 cups

Edamame soybeans, cooked and cooled

1

Garlic cloves

2 tbsp

Herb, fresh

1

Herbs, Fresh

1/2 tbsp

Lemon juice

1

Peppercorns

1 pinch

Red pepper flakes

3 tbsp

Olive oil

1

Olive oil to drizze

1/4 cup

Sunflower seeds, raw