Matcha Pesto (Italian)

If you're a fan of matcha, this pesto recipe is a must-try for its unique flavour. It blends matcha with mint, basil, parsley, garlic, toasted pinenuts, spring onions, extra-virgin olive oil, salt, pepper and Parmigiano Reggiano. The result is a pesto that marries matcha's distinctive earthiness with the aromatic herbs of traditional Italian pesto.

Matcha Pesto; the healthiest pesto around. The concept of pesto; grinding raw ingredients such as herbs, cheese and nuts into a paste, dates back to Ancient Rome and the Japanese have been producing and consuming matcha since the 12th century. This recipe brings two ancient foods together to make a very healthy version of a popular pasta condiment.

Pesto is one of my favourite pasta condiments, but not just the traditional basil pesto Genovese (which is yummy of course.) but lots of other kinds as well. Since starting to make my own, I don’t buy it anymore. It’s really easy to make and the fact that homemade pesto contains only fresh ingredients makes it a much healthier option too.

So many kinds of pesto. In recent years pesto has become very trendy and much more sophisticated and versatile. There are now a number of different types served in restaurants here in Italy including rocket, pistachio, sun-dried tomatoes, garlic scapes, parsley and dandelion. Yes dandelion. I ate that last year for the first time in a Michelin star restaurant my husband and I like to go to on special occasions. Very expensive dandelions.

Pesto has also started to be used on other foods, not just pasta. It can be served on bread (my other favourite way to eat it), pizza, baked potatoes or burgers; added to seafood or soups or just used as a dip. And I’m sure there are many other recipes which can include it.

But the best thing is that one can make pesto with lots of different ingredients. The basics are usually the same; a leaf vegetable such as spinach or rocket and/or herbs like basil or parsley, plus good olive oil, some kind of nuts (usually pinenuts, walnuts or almonds), garlic and for those who are non-vegan, grated parmesan. However you can play around, use different combinations of ingredients and create your own recipe very easily.

1½ tsp. culinary matcha
1 cup fresh mint leaves
½ cup fresh basil leaves
½ cup fresh parsley leaves
1 clove garlic, finely chopped
¾ cup pinenuts, toasted
2 spring onions, finely chopped
½ cup extra-virgin olive oil
Parmesan cheese, freshly grated (30 g)
sea salt
black pepper, freshly ground

Garnish:
pinenuts, toasted

Combine the mint, basil, parsley, chopped garlic, spring onion, matcha and toasted pinenuts in a food processor/blender. Pulse until coarsely combined.

Add the olive oil gradually while the processor is running and mix to combine.

Add the Parmesan and pulse a couple more times. Season with salt and pepper.

Makes 4 servings.

Cook’s Notes:

• This recipe can be vegan if you leave out the cheese or use vegan cheese.
• You can serve this pesto with most kinds of pasta, including spaghetti, vermicelli, penne, fusili etc. I sometimes put roasted cherry tomatoes on top for more colour.