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: 
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 Explorian, Vitamix 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:
🍶 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.