2 tablespoons roasted green tea (hojicha), see note
1 large garlic clove, coarsely chopped
3 cups loosely packed fresh cilantro leaves and small stems
2 cups loosely packed fresh basil leaves and small stems, preferably cinnamon basil
1 cup grated Parmesan cheese
1/3 cup pumpkin seeds or pine nuts
½ teaspoon coarse salt
1 to 2 teaspoons wasabi paste
1 to 2 teaspoons green hot pepper sauce, such as Tabasco jalapeño
1/3 cup walnut oil or extra-virgin olive oil
¼ cup toasted sesame oil
1. Grind the roasted green tea with a mortar and pestle or spice grinder until powdered.
2. In a food processor or blender, combine the powdered roasted green tea, garlic, cilantro, basil, cheese, seeds or nuts, salt, wasabi paste, and hot sauce. Blend until finely chopped, about 30 seconds. Scrape down the sides, add the oils, and blend until fairly smooth. If too thick, thin the pesto with a little more oil or added water.
3. Use on pasta, grilled meats, poultry or fish.
Note: Instead of grinding the tea leaves, use roasted green tea bags. Open the tea bags and measure out 1½ tablespoons.
Per two-tablespoon serving: 119 calories, 3 grams protein, 1 gram carbohydrates, no sugar, 12 grams fat, 6 milligrams cholesterol, 173 milligrams sodium, trace dietary fiber.
