Matcha Pesto

Matcha Pesto
Perfect as a salad dressing, a pasta sauce or drizzled into a soup, this matcha pesto is suitable for freezing, and is full of superfood power!
Icon_cookingtime_grey Created with Sketch. 20 mins
Icon_apron_grey Created with Sketch. Easy
Icon_cloche_grey Created with Sketch. Serves 2
Matcha Pesto


1 whole broccoli (try to use some of the base – it has loads of nutrients!)

200g fresh basil

200g fresh parsley

200g kale (with tough centres removed)

1 lemon

2 tbsp pumpkin seeds

1 tbsp flax seeds

1 tsp Momo Cha Fine Teas Matcha (Ceremonial)

50g blanched macadamia nuts (or nut of choice)

60g parmesan (optional)

3 garlic gloves

Good pinch sea salt and black pepper

4 tbs cold pressed rapeseed oil

How to make

  1. Blend all the ingredients together until smooth. If necessary, add more oil.

  2. We suggest serving with courgetti, but you could pick gluten free pasta or spaghetti.

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