Homemade Shiso Pesto
User Reviews
4.7
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Prep Time
10 mins
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Total Time
10 mins
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Servings
1 jar
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Calories
811 kcal
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Course
Condiments
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Cuisine
Japanese
Homemade Shiso Pesto
Description
Homemade Shiso Pesto combines fresh shiso leaves with toasted pine nuts and garlic to form the base flavor. The addition of grated Parmesan cheese and seasoning with kosher salt and freshly ground black pepper creates a balanced, slightly savory taste. Extra virgin olive oil is blended in to achieve a smooth, spreadable consistency. Toasting the pine nuts beforehand enhances their nuttiness, enriching the overall flavor profile.
The resulting pesto has a fresh, vibrant green color with a textured but smooth quality. Its flavor is bright with herbal notes from the shiso, combined with the creamy sharpness of Parmesan and the warmth of garlic. The recipe's method uses a food processor to efficiently combine the ingredients into a cohesive sauce, adjusting oil amount for desired texture.
This pesto can be used on pasta, spread on bread, or dolloped onto grilled vegetables or meats. It provides a fresh alternative to basil pesto, highlighting the distinct herbal flavor of shiso or its suitable leafy green substitutes such as basil or kale.
Ingredients
- 1 oz shiso leaves 30 leaves or 25 extra large leaves; you can substitute basil, arugula, baby spinach, kale, or parsley, aka perilla, ooba
- 3 Tbsp pine nuts (1 oz, 30 g; toasted, preferably; you can substitute walnuts, cashews, or almonds)
- 2 cloves garlic (peeled)
- 1 oz Parmesan Cheese a bit less than ⅓ cup if freshly grated; ¼ cup if pre-shredded, Parmigiano-Reggiano or Parmesan
- ½ tsp kosher salt Diamond Crystal brand
- ⅛ tsp black pepper freshly ground
- ¼ cup extra virgin olive oil (plus a little bit more to cover the pesto in the final step)
Instructions
- Gather all the ingredients. If time allows, toast the pine nuts first in a non-greased pan for a few minutes until light brown and let cool.
- Place 1 oz shiso leaves (perilla/ooba), 3 Tbsp pine nuts, and 2 cloves garlic into the bowl of a food processor.
- Pulse several times until smooth.
- Add 1 oz Parmigiano-Reggiano or Parmesan cheese, ½ tsp Diamond Crystal kosher salt, and ⅛ tsp freshly ground black pepper.
- Pulse several times more until incorporated.
- Add ¼ cup extra virgin olive oil. Note: I never had any issue 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 blend.
- Stop and scrape down the sides of the food processor with a rubber spatula and run again until the mixture is smooth. Taste and adjust the seasoning with more salt and freshly ground black pepper, if needed.
- Pour the pesto into a clean, sterlized jar. Cover the pesto with a thin layer of olive oil on top. Close the lid.
To Serve
- Use Homemade Shiso Pesto in any recipe that calls for traditional pesto. Try it in my Shiso Pesto Pasta recipe!
To Store
- Store in the refrigerator for 5 days or in the freezer for 3 months (could be longer).
Nutrition Information
Show DetailsNutrition Facts
Serving: 1jar
Amount Per Serving
Calories 811 kcal
% Daily Value*
| Serving | 1jar | |
| Calories | 811kcal | 41% |
| Carbohydrates | 7g | 2% |
| Protein | 15g | 30% |
| Fat | 83g | 128% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 16g | 94% |
| Monounsaturated Fat | 47g | 235% |
| Cholesterol | 25mg | 8% |
| Sodium | 996mg | 42% |
| Potassium | 242mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 256IU | 5% |
| Vitamin C | 2mg | 2% |
| Calcium | 332mg | 33% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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