Homemade Shiso Pesto Recipe

I absolutely adore this shiso pesto recipe because it’s the perfect fusion of rich, nutty Parmesan and refreshing shiso leaves, creating an insanely unique flavor profile that elevates everything from pasta to sandwiches. Plus, there’s something so satisfying about whipping up a batch of homemade pesto that’s not only delicious but also makes me feel like a culinary rockstar.

Crafting unique twists on classic recipes is a passion of mine, and my Homemade Shiso Pesto is a delightful example of this. Instead of using basil, I use 2 cups of fresh, fragrant shiso leaves.

This gives the pesto an incredibly refreshing twist that I can’t get enough of! I toast the pine nuts and use a generous 1/2 cup of grated Parmesan to give the pesto richness and depth.

Lemon juice brightens up the blend.

Ingredients

• Shiso Leaves: Rich in antioxidants, offering a unique aromatic flavor, slightly minty.
• Parmesan Cheese: Adds a savory, umami depth; provides protein and calcium.
• Pine Nuts: Contribute healthy fats, protein, and a toasty, buttery flavor.
• Garlic: Provides a pungent kick; beneficial for heart health and immune support.
• Extra-Virgin Olive Oil: Heart-healthy fats; smooth texture and rich flavor.
• Lemon Juice: Adds brightness and acidity, enhancing freshness.

Ingredient Quantities

• 2 cups fresh shiso leaves, loosely packed
• 1/2 cup grated Parmesan cheese
• 1/3 cup pine nuts, toasted
• 2 cloves garlic, peeled
• 1/2 cup extra-virgin olive oil
• 1 tablespoon lemon juice
• Salt, to taste
• Freshly ground black pepper, to taste

Instructions

1. Wash the shiso leaves with cold water and dry them off with a clean towel.

2. Make a paste of the following ingredients in a food processor:
– Shiso leaves (wet with a bit of water if necessary to get the process going)
– Grated Parmesan cheese
– Toasted pine nuts
– Peeled garlic cloves

3. Pulsing the mixture a few times will have it begin breaking down into a coarse paste.

4. While the processor is running, slowly drizzle in the extra-virgin olive oil until the smoothness and well-blending of the mixture dictate that it is time to stop.

5. Incorporate it evenly by pulsing a few more times in the food processor after adding the lemon juice.

6. Add salt and freshly ground black pepper to taste and mix well. If you have a scale, be sure to weigh the fish; this recipe is for 1 pound of fish. Otherwise, the amount of fish used can be varied almost on a daily basis. These filets cannot be frozen due to the heavy freezing process for salmon. So you will want to use them fresh. On to the method.

7. Sample the pesto and fine-tune the flavor, adding any of the following in more generous amounts if you like: salt, pepper, or lemon juice.

8. If not using immediately, transfer the pesto to a container that is airtight.

9. To get the best flavor, let the pesto sit for at least 30 minutes before serving. This allows the flavors to come together.

10. Use the shiso pesto as a pasta sauce, a sandwich spread, or a vegetable dip. Enjoy!

Equipment Needed

1. Clean towel
2. Food processor
3. Measuring cups
4. Measuring spoons
5. Kitchen scale (optional)
6. Airtight container

FAQ

• Q: Can I substitute shiso leaves with another herb?A: Yes, you can swap shisho leaves out for basil or mint, which will give you a different flavor profile, but you’re still missing the unique taste of shiso.
• Q: How should I store leftover shiso pesto?A: Leftover pesto can be stored in an airtight container in the refrigerator for up to a week. For longer storage, it can be frozen in ice cube trays.
• Q: Can I make this pesto without nuts?A: Yes, you can substitute sunflower seeds for pine nuts or leave them out entirely for a nut-free version.
• Q: Is there a dairy-free option for this recipe?A: Yes, you can replace the Parmesan cheese with nutritional yeast and make the pesto dairy-free, while also keeping it cheesy.
• Q: What dishes pair well with shiso pesto?A: Shiso pesto goes well with pasta, grilled meats, sandwiches, or as a dip for vegetables.
• Q: Can I use a food processor to make the pesto?A: Totally, a food processor is perfect for amalgamating all the components into a creamy pesto.
• Q: How important is it to toast the pine nuts?A: Enhancing the flavor of pine nuts is a step in the right direction, and a step that most people I know take. But let’s be clear: it’s not baked in as necessary to make the pesto impastare as it is for the other process steps I’ve described. In my experience, toasting the nuts and letting them cool is almost always a step that my slacker friends skip.

Substitutions and Variations

Basil or a mixture of mint and cilantro can be substituted for shiso leaves while cooking. This will give a different flavor to the recipes that specify shiso leaves.
Pecorino romano or nutritional yeast can be used to make a vegan substitute for parmesan cheese.
Pine nuts: Swap in walnuts, almonds, or cashews for a different kind of nutty flavor.
Avocado oil or canola oil can be used in place of olive oil if a different texture or flavor is desired.
Lemon juice: Substitute lime juice or vinegar for a similar level of tartness.

Pro Tips

1. Toasting the Nuts Ensure the pine nuts are evenly toasted for a richer, nuttier flavor. Spread them out on a baking sheet and toast at 350°F (175°C) for about 5-7 minutes, shaking the pan occasionally to prevent burning.

2. Enhance Freshness with Basil To add a unique twist, consider incorporating a small handful of fresh basil leaves alongside the shiso. This complements the shiso’s flavor while adding extra freshness and complexity.

3. Oil Consistency For perfect emulsification, make sure the olive oil is added slowly in a thin stream while the food processor is running. This technique helps achieve a creamy, cohesive pesto without separation.

4. Chill for Longevity To preserve the vibrant green color of the pesto, store it in the refrigerator with a thin layer of olive oil on top. This also helps maintain freshness and prevent oxidation.

5. Versatile Usage Experiment with different uses beyond pasta. Try it as a marinade for grilled chicken or fish, a topping for baked potatoes, or a base layer on a pizza for an unusual but delicious twist.