Bring a large pot of water to a boil. Add edamame and cook until slightly tender (about 3 minutes).
Drain and let cool to room temperature.
In food processor, pulse together edamame, basil, lemon zest, lemon juice, garlic, nuts, salt and pepper until roughly chopped. Drizzle in oil and ¼ cup water or vegetable broth; pulse until you get a thick paste.
Makes about 2 cups. Can be stored in fridge for up to a week.
Recipe by SIMPLY BEAUTIFUL EATING at https://simplybeautifuleating.com/2016/09/20/late-summer-flatbread-with-edamame-pesto/