Shiso Pesto is a pesto made with perilla instead of basil. It has a slightly pungent, minty flavour compared to pesto made with basil and can be used as a complete substitute for regular pesto.
Put 4 tablespoons of oil (note 4) and the remaining ingredients in a food processor or a blender (note 5).
Blitz until the shiso and walnuts are finely chopped and smooth. You may need to scrape down the side of the container once or twice to ensure even blending.
If the pesto is too dry, add the remaining oil, and blitz again.
1. I used homegrown shiso, so the size of the leaves varied. If you buy shiso leaves at a Japanese grocery store, their size is more uniform. One cup of my shiso weighed 30g, but this can vary depending on the moisture content.
2. Instead of walnuts, you can use cashew nuts or pine nuts.
3. The untoasted sesame oil I used is called Taihaku sesame oil. You can substitute it with grapeseed oil or another neutral-flavoured oil so that the delicate flavour of shiso is retained.
Avoid olive oil, particularly the high quality, extra virgin olive oil, as it will make the Shiso Pesto slightly bitter.
4. The amount of oil required can vary due to variations in the quantity of shiso. Start with 4 tablespoons, then check the consistency. If it's too thick, add the remaining oil.
5. You could also use a stick blender. Put all the ingredients in a deep bowl, then blitz them.
6. It makes about 150ml (⅗ cup) of Shiso Pesto, which is sufficient to make Pesto Pasta for 3-4 servings.