Matcha Basil Pesto Pasta
Pasta. Synonymous with comfort, warmth, good old Italy and if you’re lucky, good old Nonna, too!
Pasta was one of the first things I “learnt” to cook with. Years ago, BV (before I was vegan), spaghetti bolognese was a firm favourite in our house. Later, a simple arrabbiata crept to the top of the chalk board. I love all things tomato and chili but I never understood the obsession people had with basil pesto until I made my own just over a year ago. I know, you’re probably wondering why I only tried to make pesto around a year ago? But why would I try to recreate something I didn’t like from the store? Lesson learnt, people. Homemade is always better than store bought.
After making our Matcha & Almond Ice-Cream, we were itching to add this green superfood to more meals. After a few attempts, we created this tangy, verdant, fresh Matcha Basil Pesto! I love the subtle earthy flavor the matcha brings to the brightness of the basil. We balanced this with some sweet, roasted vine tomatoes and suddenly had a pasta dish that was both comforting and uplifting.
Pesto for 4
- Vine tomatoes still on the vine
- Coconut Oil
- Olive Oil
- 1 x Lemon
- 2 cups Basil
- 1 handful Parsley
- 1 clove Garlic
- Vegan Parmesan (see notes)
- 1/2 tsp of Get-Matcha Culinary matcha
- Gluten-free Pasta (see notes)
- Olive Oil (Prince Albert Extra Virgin Olive Oil)
- Preheat the oven to 180 degrees.
- Drizzle vine tomatoes with coconut oil, sprinkle with salt & pepper when ready to roast. Keep them on the vine.
- Place tomatoes in the oven for 15mins, you could leave them in longer if you would like them to be softer. Keep an eye on them if you leave them in, you don’t want burnt tomatoes.
- Once cooked, set them aside to cool.
- While the tomatoes are roasting, place pasta in boiling and lightly salted water. Cook per instructions on box/bag.
- Put your pesto ingredients in your food processor and pulse until creamy. We advise adding 1/4 tsp of matcha at first, adding more to your preference. Taste and adjust. If you find the matcha taste too overwhelming, add a little more of the other ingredients.
- Once pasta has cooked, drain and drizzle with a good quality olive oil.
- Toss pasta in Matcha Basil Pesto and stir in roasted tomatoes.
- Serve as is, or with a sprinkle of shredded basil on top as garnish.
- Vegan Parmasan*:
3/4 cup raw cashews
3 Tbsp nutritional yeast
3/4 tsp sea salt
1/4 tsp garlic powder
Add all ingredients to a food processor and mix/pulse until a fine meal is achieved. Store in the refrigerator to keep fresh. Lasts for several weeks.
*This recipe for vegan parmesan is from one of our favorite vegan bloggers, Minimalist Baker.
- We generally use Sam Mills brand of pasta, but there are plenty great options.