Shiso Pesto

Submitted by

Susan Fischer (NTID/RIT)

Story behind this recipe

Here until August, 1997
Responding to your call... This is from a collection my husband and I are making up entitled "east meets west".
Note: Shiso also makes a good somewhat exotic substitute for basil in Insalata Caprese (tomato-mozzarella salad). Seeds can be bought at Japanese stores on the West Coast and grown easily in any climates where basil can grow. It reseeds itself in some contexts. The fresh leaves can be bought at Japanese stores but in the amount you need for pesto the cost is exhorbitant (in the States, about $.10 per leaf).


3-5 cloves garlic
2 packed cups (around 450 ml) fresh (washed) green shiso leaves, also known as perilla
1/3 cup (around 80 ml) pine nuts
2/3 cup freshly grated parmesan cheese, pref. Reggiano
1 tbsp (15 g) softened unsalted butter
2/3 cup olive oil, give or take

Serving size


Measuring units


Cooking Instructions

In a food processor (robot-coupe) chop the garlic. Add the dry ingredients and whirl. Pour in the olive oil through the feed tube while the food processor is going until the texture of the pesto is creamy. Serve on pasta. Or bread. Or a spoon.
1. Use half shiso and half basil.
2. Use half Parmesan and half Locatelli Romano.