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Homemade Shiso Pesto takes just 10 minutes to make and it is one of the best
ways to enjoy a bounty of fresh shiso leaves. Just like the traditional basil pesto, this recipe uses pine nuts, garlic, Parmesan or Romano cheese, and extra virgin olive oil.Homemade Shiso Pesto
INGREDIENTS
- 1 oz shiso leaves (perilla/ooba) (30 leaves, 25 extra large leaves; substitute: basil, arugula, baby spinach, kale, parsley, etc)
- 3 Tbsp pine nuts (1 oz, 30 g; If time allows, toast them in a non-greased pan for a few minutes until light brown and let cool; substitute: walnut, cashews, almonds, etc)
- 1 oz Parmigiano-Reggiano (Parmesan) cheese (a bit less than ⅓ cup freshly grated; ¼ cup store-shredded)
- 2 cloves garlic
- ½ tsp kosher/sea salt (I use Diamond Crystal; use half for table salt)
- ⅛ tsp freshly ground black pepper
- ¼ cup extra-virgin olive oil (plus a little bit more for covering the pesto at the final step)
INSTRUCTIONS
- Gather all the ingredients.
- Place the shiso leaves, pine nuts, and garlic into the bowl of a food processor.
- Pulse several times until smooth.
- Add Parmigiano-Reggiano cheese, salt, and freshly ground black pepper.
- Pulse several times more.
- Add the olive oil. Note: I never had any issue by adding the olive oil all at once. However, if you're concerned about emulsification, slowly drizzle in the olive oil with the food processor or blender still running.
- Process until smooth. Add a touch of extra oil if required to help it process.
- Stop and scrape down the sides of the food processor with a rubber spatula and run again until the mixture is smooth. Taste and add salt and freshly ground black pepper to taste, if necessary.
- Pour the pesto into a clean/sterlized jar and cover the pesto with a thin layer of olive oil on top. Close the lid.
To Store
- Store in the fridge (all times) for 5 days or in the freezer for 3 months (could be longer).
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