Matcha Pesto Recipe
This matcha pesto recipe is your Easter-ready savory twist: sage, macadamia, and olive oil blended with KISSA Matcha Basic for a delicate, slightly earthy depth and a vibrant green finish. Serve it with fresh tomatoes, toss with pasta, or spread on toasted bread—easy, modern, and unexpectedly good.
Why matcha pesto works so well
Matcha isn’t just for sweet drinks. In this matcha pesto recipe, it adds a refined, slightly bitter-green depth that pairs beautifully with aromatic sage, buttery macadamia nuts, and smooth olive oil. The result tastes herby and rich, but still fresh—plus it looks stunning: a bold green that instantly feels “spring-on-a-plate.” Use it as a dip, a pasta shortcut, or a topping for warm toast when you want maximum flavor with minimal effort.
Tips for flavor, color, and texture
Choose a high-quality olive oil—this is where the round, silky finish comes from. Blend the matcha thoroughly so the color stays even and the texture stays smooth. And serve it fresh: sage and lemon zest taste brightest right after blending, and the green stays most vibrant then too. If you prefer a gentler matcha note, start slightly lighter and adjust—your goal is a balanced twist, not overpowering bitterness.
Ingredients
1 clove garlic
50 g sage
10 g macadamia nuts
2 tsp KISSA Matcha Basic
200 ml olive oil
1 pinch salt & pepper
Zest of 1/2 untreated lemon
Instructions
- Peel the garlic.
- Add sage (leaves) and macadamia nuts to a blender/food processor.
- Add KISSA Matcha Basic, olive oil, salt, pepper, and lemon zest.
- Blend until smooth and creamy.
- Taste and adjust seasoning, then serve with fresh tomatoes (or use as a dip/pasta/toast topping).
Servings: 5
Preparation time: 10 min
