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Shiso Pesto (大葉ジェノベーゼ) – Pesto from Shiso Leaves
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Shiso Pesto (大葉ジェノベーゼ) – Pesto from Shiso Leaves
Laura Chen
4
10 Minuten
0 Minuten
150
Japanese
Dips & sauces
A distinctive herb dip made from green shiso, sesame oil and nuts, which goes well with pasta and with onigiri. This pesto combines the fresh, slightly peppery note of shiso with the depth of sesame oil and the texture of nuts.
Ingredients
- 30 g fresh shiso leaves
- 30 g toasted cashews
- 2 tbsp toasted sesame seeds
- 1 small garlic clove
- 60 ml sesame oil
- Salt to taste
- Optional: 1 tsp lime juice
Instructions
- Wash the shiso leaves thoroughly and pat them dry.
- Put the shiso leaves in a food processor or blender with the cashews, sesame seeds and garlic clove.
- Blend until a coarse paste forms.
- With the machine running, slowly pour in the sesame oil until the pesto reaches the consistency you want.
- Season the pesto with salt and, if you like, add a little lime juice for a fresh note.
- The pesto is now ready to serve, or you can store it in an airtight container in the refrigerator.
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More recipes: Japanese recipes · Sauces and basics · All Asian recipes