Soya bean pesto dip recipe

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  • Healthy
  • Low-fat
  • Vegetarian
serves: 6
Skill: easy
Cost: cheap
Prep: 15 min
Cooking: 15 min

Nutrition per portion

Calories 250 kCal 13%
Fat 10g 14%
  -  Saturates 3g 15%

This soya bean pesto dip makes great party food or a simple, quick and easy snack. Use strips of ciabatta loaf to make your own garlic breadsticks for dipping


  • For the dip
  • :
  • 125g (4oz) frozen soya (edamame) beans
  • 1 clove garlic, peeled
  • About 15g (½oz) basil leaves
  • 45g (1½oz) Parmesan cheese, grated
  • 1 tbsp olive oil
  • 200ml (7fl oz) thick plain yogurt
  • For the garlic breadsticks
  • :
  • 1 small ciabatta loaf
  • 1 tsp sea salt
  • 1 clove garlic, peeled and sliced
  • 2 tbsp olive oil
  • 1 small bunch cherry tomatoes on the vine, to serve


  • To make the breadsticks: Heat the oven to Gas Mark 6 or 200°C. Cut the ciabatta loaf into 6 slices, lengthways, then cut each of these strips into 2-3 pieces to make breadsticks. Put on a baking sheet, sprinkle with salt and slices of garlic and drizzle with olive oil. Bake for 10 mins until golden.

  • To make the dip: Add the soya beans and garlic clove to a pan of boiling, salted water. Bring back to the boil, and simmer for 5 mins, until the beans are just tender. Drain and rinse with cold water.

  • Put the beans and the garlic into a food processor. Pulse until smooth. Add the basil leaves, Parmesan and oil and whizz again to combine. Spoon in the yogurt and pulse for just a few seconds. Serve the dip with the breadsticks, warm or cold, and cherry tomatoes.

Top tip for making Soya bean pesto dip

We used a thick plain yogurt called Twekklo Farmhouse — it has a similar consistency to Greek yogurt with a lovely creamy flavour and only 4% fat.

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