Guest Recipe by Sarah Holloway of Matcha Maiden

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Sarah is a corporate lawyer turned entrepreneur following the unexpected success of Matcha Maiden – the health food company she and her partner founded late last year. As a die-hard foodie, this was a natural albeit overdue shift in focus for Sarah who now spends even more time café-hopping and eating everyone out of house and home.


Introducing Matchesto! The love child of Matcha + Pesto. If you are not familiar with Matcha, it’s 100% pure green tea leaves stone ground into a fine powder with incredible health benefits including increased focus and concentration, higher energy levels, enhanced metabolism, stronger immune system, clearer skin, general improved wellbeing. The best thing about Matcha is that you can mix it in with almost anything, you may have even seen Matcha ice cream or even Matcha cupcakes available at the moment, I love to encourage people to use Matcha in savoury dishes as well as you can still get all the nutritional benefits. And you can use it as a salad dressing, with zucchini noodles, as a dip etc.

Gluten free. Dairy free. Refined sugar free. Vegan. Raw


2 cups of spinach
1/2 cup of cashews
1/4 cup parmesan
90 ml of macadamia nut oil or olive oil
1 small shallot or onion
1 clove of garlic
1 juice of a medium size lemon
1 teaspoon of MIX N MATCHA
Pinch of salt


Place all ingredients into a blender, blend for 20-60 seconds, or until you reach your preferred Matchesto consistency then serve!

Note: if you prefer you Matchesto more liquified, then add some extra oil when blending. You can store your Matchesto in a jar in the fridge for up to a week, or store in the freezer for a month or two.

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