Edamame Pistachio Dip
on Jan 14, 2021, Updated Jun 28, 2023
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Ready in minutes, a food processor or blender does all the work in this vegan edamame pistachio dip with garlic, fresh herbs and lemon juice.
Even though it’s been a few months, I am still adjusting to life with a bottom freezer.
Overall, I am extremely happy.
Last year when our appliances decided 16 years was enough and we had to replace them, it definitely was not a planned big purchase. I suppose that’s 2020.
In my ideal world, there would have been cabinets, countertops and a full renovation, too.
What has been an absolute joy is the amount of space I have now, specifically the width for a sheet pan.
The freezer is a little trickier than the fridge. Despite the fact that it is sectioned off into 2 drawers, the lower drawer is kind of deep.
Things have a tendency to get buried, but the same situation happened in our old side-by-side except items would get lost in the other direction, toward the back instead of the bottom.
The other day when I was digging through trying to find something else, I discovered shelled edamame.
I like to keep at least one bag in my freezer for a healthy snack or even for blending into a soup with roasted cauliflower.
Sometimes I also turn to my food processor or blender to whip up pesto, a spread or this wonderfully nutty and herby edamame pistachio dip.
Edamame: Make sure that your edamame is cooked before you make the dip. It only takes a few minutes simmering them in salted water on the stove. You want to make sure they are tender and heated through, but not mushy.
Pistachios: No surprise, green is a theme in this recipe. Also, I absolutely love how pistachios taste!
Fresh Herbs: My go-to is a combination of cilantro and parsley leaves. I know there is a segment of the population that are not cilantro fans, so then just stick to all parsley. You can do the opposite if you are at the other end of the herb spectrum.
Garlic: Isn’t everything better with garlic!?
Salt and Pepper: They bring out the flavor in the dip.
Lemon Juice: I always keep lemons in my fridge to give veggie and herby dishes a bright fresh kick.
Olive oil: Including a couple tablespoons of olive oil, adds a subtle silky quality.
Water: A half cup of water loosens up the mixture slightly, so it has the consistency of a dip without being runny.
How To Make Edamame Pistachio Dip
This dip is ready in minutes.
A food processor or high-powered blender does the work.
All you have to do is puree the ingredients together. It only takes a few minutes.
More Than Just A Dip
You can serve edamame pistachio dip with raw vegetables like carrot sticks, broccoli florets and cauliflower.
Try it with roasted vegetables, too, including a batch of oven-baked fries.
But don’t limit it to dunking.
Similar to hummus, it makes an excellent spread on toast or a sandwich.
Store leftovers in the fridge.
Edamame Pistachio Dip
- 1 cup cooked shelled edamame plus more for garnish
- 1/4 cup raw shelled pistachios plus chopped pistachios for garnish
- 1/2 cup cilantro and/or parsley leaves
- 1 garlic clove
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- Juice of 1 lemon
- 2 tablespoons olive oil
- 1/2 cup water
- Raw or cooked vegetables pita chips for serving
- Place the edamame, pistachios, cilantro & parsley, garlic, salt, pepper, lemon juice and olive oil in the bowl of a food processor. Puree the mixture. Once it is finely chopped, add the water and continue processing until fully combined.
- Top with edamame and chopped pistachios. Serve with raw or cooked vegetables or pita chips.
- Store leftovers in an airtight container in a fridge for up to 5 days.
Nutrition information is automatically calculated, so should only be used as an approximation.