This quick pesto uses shisho instead of traditional basil for a delicious Japanese American twist on a classic sauce. Use it on pasta, as spread on bread, or as a dip with vegetables. It’s also a flavorful condiment on beef, chicken, fish, pork, and grilled veggies.
Ingredients
25 to 30 shiso leaves (1 oz.) 1 oz. (3 tbsp) toasted pine nuts (almond or walnuts can also be used) 2 cloves garlic, peeled 1 oz. (⅓ C) grated parmesan cheese ½ tsp kosher salt ¼ tsp black pepper ¼ C extra virgin olive oil + 1 tbsp set aside at finish
Directions
Place the shiso leaves, toasted nuts, and garlic into the bowl of a food processor. Pulse several times and scrape down the sides of the bowl. Add salt and pepper. Slowly add the olive oil, while the processor is running, until the mixture is blended. Taste and adjust salt and pepper.
Note
Perilla and ooba are other names for shiso leaves. The leaves can be green or red and can be found in many Asian markets.
