Green Tea Pesto

 Makes a jar (8 oz.) of pesto    Prep: 10 mins     Cook: 5 mins


• 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)



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.