Shiso Pesto Genovese

Shiso Pesto Genovese

Take a bite, and feel the fresh aroma of the shiso leaves and olive oil spread on your palate!


Shiso leaves
80 g
Pine nuts (or other nuts)
50 g
1 clove
Extra virgin olive oil
150 ml
1 teaspoon


1. Rinse and drain the shiso leaves. Mine came in a pack of 10 leaves × 10 bunches as photographed, and it was 80 g in total.
2. I mixed 25 g of pine nuts with 25 g of walnuts. Roast the nuts in a frying pan (or 10 minutes in a 150℃ oven) and let cool.
3. Put all the ingredients into a blender and blend. When smooth, taste, and season with salt if necessary.
4. Pour into a jar to finish.
5. I used this sauce in my "Pasta Genovese with Umeboshi and Shiso" (Recipe ID: 1371705). Please check it out!

Story Behind this Recipe

I made this sauce since I bought a large amount of shiso leaves that were on sale.