Matcha Pesto

Posted by Sanne Vloet

Matcha Pesto

Matcha Pesto

Matcha Pesto



Double the green, double the flavor. Pesto is a mouthful of bright summer. Combine it with our smooth, earthy and semi-sweet Matcha, and you’ve found yourself with a dangerous duo. Packed with basil, mint, spinach, matcha and pistachios, these magical green ingredients provide high levels of chlorophyll and taste incredible. When combined, you’ve got a versatile, beautiful green sauce for pasta, chicken or fish. You can even serve it on its own as a dip! It’s just that good.



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)




    1. In a bowl of a food processor or blender, combine everything but the EV oil and parmesan.
    2. Pulse until just combined.
    3. With the processor running on low, gradually, add the oil.
    4. Add parmesan and pulse a few times to combine.
    5. Season with salt and pepper. Transfer to a jar.
    6. To serve, simply add the desired amount to pasta and mix everything together.
    7. Plate, garnish with pine nuts and basil.




    Back to Recipes

    Leave a comment

    Please note, comments must be approved before they are published