Matcha Pesto Pasta

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  • 1 Tablespoon plus 2 teaspoons San-J Tamari Soy Sauce - divided 
  • 1 Tablespoon plus 1 teaspoon matcha - divided 
  • 1 pound gluten free spaghetti 
  • 1 cup fresh basil leaves 
  • 1 cup fresh mint leaves 
  • 1 ¼ cup roasted and salted pistachios - divided 
  • 2 cloves garlic, minced 
  • Juice of 2 lemons (about ½ cup) 
  • 1 cup olive oil 
  • 1 pint grape or cherry tomatoes, halved 

Cooking Instructions

Servings: 8

Add 1 tablespoon of San-J Tamari Soy Sauce and 1 tablespoon of matcha to a large pot of water and bring to a boil. Add the spaghetti and cook according to package directions. Reserve about 1½ cups of cooking water and drain the pasta. 

While the pasta is cooking, make the pesto. Place the basil, mint, 1 cup pistachios, garlic, lemon juice, 2 teaspoons San-J Tamari Soy Sauce and 1 teaspoon matcha in a food processor. Process until everything is well chopped. With the machine running, drizzle in the olive oil. Continue processing until it forms a smooth and thick sauce. 

Combine the cooked spaghetti with the pesto and tomatoes and toss to combine, adding some of the reserved pasta water, a little at a time, to thin out the pesto. 

Place in a serving dish and top with ¼ cup chopped pistachios. 

Can be served warm or at room temperature. 

This Gluten Free recipe incorporates San-J product(s) that are Certified Gluten Free. Please be sure to consider the other ingredients to make sure they comply with your dietary needs and restrictions.

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