Japanese style shiso pesto

Sauces type Ingredients

Perilla (shiso) leaves - 4 bunches,

raw pistachios - 120 g,

miso pasta (any type) -2 tbsp spoons,

garlic - 1 clove

lemon (juice) -1 pc.,

olive oil - 120 ml,

rice oil - 60 ml.

Cooking method

In a blender, combine nuts, perilla leaves (shiso), miso paste, minced garlic, freshly squeezed lemon juice and olive oil until smooth. Then, on low setting, add rice oil. The consistency of the pesto should be similar to that of a thick sauce. Adjust the acidity and salinity of the pesto to your liking, if necessary.

Note

Perilla - bush perilla (Perilla frutescens), it is also often called shiso.

If you've made more pesto than you can use in a few days, you can put the leftover sauce in an ice cube tray, drizzle with oil on top, cover with plastic wrap, and freeze. This way you can store the sauce for several months.