Inspired by a recent “tea reading” recommendation from
“The Empire Of Tea”; Alan Macfarlane & Iris Macfarlane.
I was moved by the references regarding the early practice of cooking and eating tea leaves, chapter 3.
This inspiration resulted in Sencha Pistou (Pesto)
This version adds quite a powerful punch to vegetable soup or garnish for pasta.
4 teaspoons sencha leaves brewed (save the tea to serve with your meal)
1 cup grated parmeasan
1/4 cup extra virgin olive oil
1 tsp. kosher salt
2 cloves garlic, chopped
1 plum tomato, cored
1 tiny red jalapeno
Process sencha leaves, parmesan, oil, salt, garlic, jalapeno, and tomato in a food processor until finely ground. Season with salt and pepper to taste. Be mindful not to over brew leaves as they may become bitter. This makes enough for about twelve 1/2 teaspoon servings and you only need a little to enhance your meal.