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Salad Dressing

Yuzu Matcha Dressing


6 Tbsp. extra-virgin olive oil
2 Tbsp. fresh lime juice
1½ tsp. Dijon mustard
½ tsp. agave nectar or honey

1/2 tsp. Organic Ginger 

Matcha (KyusuOcha) (sifted) 

1 tsp. Sea salt


Combine lime juice, 

mustard, agave, garlic, ginger matcha and sea salt into a stainless steel bowl and whisk well until salt dissolves.

Adjust the ingredients to your taste.


Matcha Hummus

Ingredients: ​​

  • 3 cups peeled and well rinsed cooked chickpeas

  • 3 Tbsp tahini sesame paste

  • ¼ cup warm water

  • 1 clove of garlic

  • 1/3 cup Lemon juice

  • 2 Tbsp olive oil

  • ½ tsp Organic Matcha Powder (KyusuOcha)(sifted)

  • Sea salt

Matcha Olive Oil

  • ¼ cup olive oil

  • ½ tsp Organic Matcha Powder (sift)

  • Pinch of sea salt


  • Place the chickpeas in a food processor using the pulse option

  • Add the remaining ingredients and process until hummus is smooth and creamy

  • Adjust for taste with lemon, garlic and sea salt

  • Add matcha powder. 

  • Blend well until entire dish is uniformly green.

For the Matcha Oil
Sift Matcha over a small bowl of olive oil and whisk until well blended.

Serve hummus with a healthy drizzle of matcha olive oil and cucumber and carrots sticks. 

Adjust the ingredients to your taste.


Matcha Pesto Sauce

Ingredients: ​

  • 1 Tbsp plus Organic Matcha Powder (KyusuOcha) (sifted)

  • 1 cup fresh basil leaves 

  • 1 cup fresh mint leaves 

  • 1 cup roasted walnut 

  • 2 cloves garlic, minced 

  • Juice of 2 lemons (about ½ cup) 

  • 1 cup olive oil 



Place the basil, mint,  walnut, garlic, lemon juice, 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. 

Adjust the ingredients to your taste.


Australia/New Zealand

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