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.
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.
Put all the ingredients into a blender and blend. When smooth, taste, and season with salt if necessary.
Pour into a jar to finish.
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.
This is a rather lightly seasoned sauce that doesn't use any cheese. I suggested layering the leaves together before packing them into your blender. Be careful to not let the nuts burn, since they'll become bitter. Pine nuts are the kind that are usually chosen for pesto genovese, but you can try different ratios with various kinds of nuts and see how they turn out. I use the same amount of ingredients when I use fresh basil instead of shiso leaves.