Matcha Pesto
Posted by Sanne Vloet
Matcha Pesto
MATCHA PESTO
Antioxidant-packed matcha is one of the secret superfood ingredients which can add an extra nutritional kick to this easy-to-make vegan pesto pasta. The Matcha powder adds a beautiful green color for high levels of chlorophyll.
INGREDIENTS
Serves 1
- 3g (1 ½ tsp) matcha
- ½ cup mint leaves, packed
- ½ cup spinach leaves
- 1 cup basil leaves, packed
- 1 clove garlic
- ¾ cup pine nuts and/or pistachios
- 2 spring onions, roughly chopped
- ½ cup EV olive oil
- 30g grated parmesan cheese (or vegan cheese)
- Pasta for serving (gluten free pasta if you would like it gluten free)
METHOD
- In a bowl of a food processor or blender, combine everything but the EV oil and parmesan.
- Pulse until just combined.
- With the processor running on low, gradually, add the oil.
- Add parmesan and pulse a few times to combine.
- Season with salt and pepper. Transfer to a jar.
- To serve, simply add the desired amount to pasta and mix everything together.
- Plate, garnish with pine nuts and basil.
