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Mafalda Pinto Leite | ​​Matcha Superfood Pesto
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​​Matcha Superfood Pesto

​​Matcha Superfood Pesto

I´ve been whipping up insanely delicious versions of this classic Italian staple. Food doesn’t have to be complicated to be great, and food makers don’t have to follow rules to kill the game.

This pesto bucks tradition in every way. It’s free of cheese and pine nuts. And yet: It’s still pesto, and it’s undeniably delicious. The best part? Matcha is a supercharged source of vitamin C and antioxidants, it helps calm the mood and cleanse the body. The serving possibilities are endless — just add more or less olive oil, depending on what result you’re going for. (serve is as a dip, over zucchini noodles, dollop in a soup, just get creative).


1 1/2 cups


1 cup arugula, roughly chopped
1 cup of basil leaves, torn
1/2 cup hemp seeds
2 garlic cloves
1 teaspoon matcha
1 cup olive oil
1/2 cup lemon juice
1/3 cup nutritional yeast
salt and pepper to taste



Combine the arugula, basil, hemp seeds, garlic, matcha, salt & pepper, nutritional yeast, and lemon juice in a food processor. Pulse a few times, and then begin to drizzle the olive oil into the mixture while continuing to pulse until the pesto is smooth. Taste, and adjust if needed with more salt or lemon juice.


March 26, 2017


Mains, Snacks

beautyfood, vegan