Recommended
Green Tea Pesto



INGREDIENTS
• 15 g (3 satchets) Sencha or Gyokuro tea leaves |
• 100 ml hot water (60°C–70°C) |
• 5 g garlic |
• 100 ml olive oil |
• 2 tbsp pine nuts |
• 2 tsp salt |
• 2 tsp lemon juice |
• Grated Parmesan cheese (optional) |
INSTRUCTIONS
Put tea leaves in a ceramic bowl and add hot water. Cover and let stand
for 2 to 3 minutes.Use all tea leaves and liquid.
Put all ingredients into a blender and make a smooth paste.
Excellent for pasta or seafood risotto. Add Parmesan cheese if desired.