Green Tea Pesto

Ingredients:

60ml olive

oil 3 tbsp tea leaves (from early picking)

1/2 bunch basil

30g cedar nuts (alternatively: pine nuts)

1 tsp each of freshly grated lemon zest, turmeric, ginger powder, freshly ground black pepper, salt

1 clove of garlic

Preparation: Toast the cedar nuts without oil in a pan and roughly chop.

Combine the ingredients and blend with a hand blender. Serve with pasta or salads and enjoy!

The tea leaves can be stored in the fridge for up to a day after drinking the tea before being processed into pesto.

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