Matcha Pesto
A healthy and great tasting pesto!
1 h 4Ingredients
- 1 1/2 teaspoon Adagio matcha
- 1 cup mint leaves
- 1/2 cup basil leaves
- 1/2 cup parsley leaves
- 1 clove garlic finely chopped
- 3/4 cup toasted pine nuts keep a few back to sprinkle on the ready dish
- 2 spring onions finely chopped
- 1/2 cup extra virgin olive oil
- salt and freshly ground black pepper to taste
- 30 g grated parmesan or vegan cheese
- 100-150 g pasta per person
Directions
1. Combine the mint, basil, parsley, chopped garlic, spring onion, matcha, and toasted pine nuts in a food processor/blender. Pulse until coarsely combined.
2. Add the olive oil gradually while the processor is running, and mix to combine.
3. Add the parmesan and pulse a couple more times.
4. Season with salt and pepper.
5. After cooking the pasta al dente in boiling salted water drain it well.
6. Put some tablespoons of pesto into a frying pan and heat it through. (about 1-2 per person)
7. Add the pasta and mix everything together well before plating.
8. You can sprinkle the portions with some toasted pine nuts and chopped parsley before serving.
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