Follow these steps for perfect results
garlic cloves
minced
fresh green shiso leaves
washed
pine nuts
toasted
freshly grated parmesan cheese
grated
softened unsalted butter
softened
olive oil
Mince garlic in a food processor.
Add pine nuts and pulse until finely chopped.
Add shiso leaves and parmesan cheese to the food processor.
Process until the mixture is finely ground.
With the food processor running, slowly drizzle in olive oil.
Continue processing until the pesto reaches a creamy consistency.
Stir in softened butter for added richness.
Serve immediately or store in an airtight container in the refrigerator.
Expert advice for the best results
Toast the pine nuts lightly before adding them to the food processor for enhanced flavor.
Adjust the amount of garlic to your liking.
For a smoother pesto, blanch the shiso leaves briefly in boiling water before processing.
Everything you need to know before you start
10 minutes
Pesto can be made 2-3 days in advance and stored in the refrigerator.
Serve with a swirl of olive oil and a sprinkle of parmesan cheese.
Toss with pasta
Spread on crostini
Use as a pizza topping
Crisp and refreshing, complements the herbal notes.
Discover the story behind this recipe
Shiso is a popular herb in Japanese cuisine, while pesto is a classic Italian sauce.
Discover more delicious Japanese-Italian Fusion Side Dish recipes to expand your culinary repertoire