Our talented friend Heather from Sweetly Raw has created an amazing recipe this month.
While we love sweet matcha goodies, there's a very special place in our hearts for savoury matcha recipes. We like adding matcha to sauces, dips, and other dishes to increase nutrient density and give that amazing matcha flavour.
Matcha Pesto Noodles
A little matcha goes a long way so several teaspoons is all you need but feel free to add even more. I like to use a combination of basil and parsley but you can use all basil or substitute any other fresh herbs of your choice.
2 cups packed basil
2 cups packed parsley (or more basil)
1/2 cup raw cashews
1-2 cloves of garlic
3 tablespoons lemon juice
3 tablespoons nutritional yeast
1 teaspoon salt
2-3 teaspoons DoMatcha powder
1/2 cup olive oil
Briefly process all ingredients except the olive oil in a food processor until they start to break down. Scrape down the sides. Now, process again while streaming in the olive oil so that it emulsifies (prevents separation). Makes 1 heaping cup. Store the pesto in the fridge for up to 8 days.
I like to toss the pesto with brown rice noodles or zucchini noodles. Use 4-5 cups noodles to one batch of pesto depending on how pesto-y you like it. Using zucchini noodles makes this recipe keto and paleo-friendly!