Matcha Pesto Spread
Prep Time
10 minutes
Yields
1 Cup
Ingredients
1 tbsp (6 g) plain matcha (organic if possible)
2 tsp (10 ml) water
3 tbsp (45 ml) freshly squeezed lemon juice
1/2 cup (120 ml) extra virgin olive oil
1 cup (20 g) each, loosely packed fresh parsley and sage
1 cup (125 g) raw shelled pistashios
6 cloves peeled garlic
1/4 tsp. sea salt or more to taste
Directions
Combine all of the ingredients in a food processor pulsing on and off until a coarse texture is formed. For a smoother texture had additional olive in small amounts until the desired texture is achieved. Serve at room temperature.
Notes
Serve with toasted pita, pita chips, breadsticks, crackers or fresh cut veggies of your choice. Dollop on halved cherry tomatoes, and sliced zucchini and squash squares circles make a beautiful presentation and are particularly tasty.
Credit
From the book, "Cancer Hates Tea" by Maria Uspenski