INGREDIENTS- Fresh mint leaves
- Cashews or almonds
- Extra virgin olive oil
- Salt & pepper
- Yamamotoyama Mint Green Tea (2 teabags)
- 1 pack of pasta
- Cook the pasta in water with 2 tea bags of Yamamotoyama mint green tea and add a pinch of salt.
- In the blender, place a fist of fresh mint, ¼ cup of almonds, 1 clove of garlic, ½ cup of olive oil, juice of 1 lemon and lemon zest, salt, and pepper.
- Serve the pasta on a plate and pour the pesto sauce on top. Grate some parmesan cheese and enjoy!