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Matcha Pesto Pasta

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In today’s video, we are showing you how to make matcha pesto pasta!

We wanted something easy, unique, and above all, very delicious! What a wonderful discovery! This pesto has this incredible basil flavor that we all love, and the matcha brings a little “je ne sais quoi” to the recipe!

This is probably one of How To Cuisine's easiest recipes. It will literally take you less than 5 minutes to make and will surprise the whole family! All you have to do is blend the ingredients into a food processor (or a blender) and voila, your pesto is ready to go!

Once ready, transfer the matcha pesto to a jar and then into the fridge, where it can easily last up to 7 days (if you can resist that long before devouring it 😋).

Bon appétit!

 

Difficulty: pineapple goldpineapple graypineapple gray

Prep time: 5 mins / Servings: 10 people

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Matcha Basil Pesto

2.8 oz (80g) - Cashews 

3 oz (85g) - Parmesan

2 - Garlic cloves

0.8 oz (25g) - Basil 

3 tsp (6g) - Matcha powder

4 oz (113g) - Olive oil

4.2 oz (120g) - Spaghetti (Traditional / Gluten-Free)

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We advise that you prepare all the above ingredients before starting.

You will typically need: a scale, measuring cups, mixing bowls.


Matcha Basil Pesto

1 - Add the cashews, parmesan, peeled garlic cloves, and basil into a food processor (or a blender). Then, blend everything together until finely ground. It should start to form a green paste. 

Tip: Here, we are using the excellent Breville Sous Chef food processor. As for the blender, Vitamix blenders are by far the best we have ever owned: Vitamix ExplorianVitamix Professional Series 750, and the new generation Vitamix A3500.

If you want to learn more about Vitamix, check out our detailed article "The Ultimate Buyer's Guide To Vitamix".

2 - Add the matcha powder and slowly pour the olive oil over the green paste while blending, using a little pitcher. Once the oil is added, blend for at least 30 seconds to make sure the pesto is homogenous and creamy. 

3 - Transfer into a bowl if used directly or in a glass jar if you wish to store it in the fridge. 

4 - Bring a large pot of water to a boil with about 2 pinches of salt and cook your preferred spaghetti (traditional / gluten-free) according to their package instructions. 

5 - Once cooked, strain the spaghetti using a colander and transfer them back into the pot (or into a large bowl). Add 3 to 4 tablespoons of pesto per 2 portions of pasta and combine everything using cooking tongs

Tip: We store our ingredients in these mixing bowls and mini glass bowls from Duralex while cooking. We love Duralex for their quality products and low prices!

6 - Serve on a plate and grate some fresh parmesan over the spaghetti using a zester. Finally, garnish with fresh basil.

Tip: Here we are using tweezer tongs for the pro touch.

7 - Enjoy!

Watch our video for more details!

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Disclaimer: baking/cooking times vary according to each appliance. Make sure to always control halfway through for success.

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🎬 Everything we used for this recipe:

🎥 Video gear

🍶 Kitchenware: Coming soon!

🍳 Ingredients: Coming soon!

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The information provided in this recipe is not nutritional or medical advice. Please read our disclaimer.



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