Ume and Shiso Leaf Genovese Pasta

Ume and Shiso Leaf Genovese Pasta

This is a Japanese style pasta that is so fragrant from the shiso leaf and olive oil. The sweet and sour umeboshi mixes well with the pasta.

Ingredients: 1 serving

80 g
Shiso leaf pesto
2 tablespoons
1 piece
About the same amount as the umeboshi
Soy sauce
1/2 teaspoon
Nori seaweed
to taste


1. Combine plenty of hot water with salt into a pot. Cook the pasta as directed on the package.
2. Chop the umeboshi and combine with the soy sauce. Thinly cut the nori seaweed. Prepare the pesto from (Recipe ID: 1370665).
3. For one serving of sauce, combine 2 bunches of shiso leaf, 10 g of roasted nuts, 2-3 tablespoons of oil, a small amount of garlic and salt into a blender.
4. This is the amount of sauce you will have from following Step 3 .
5. Once the pasta is done, drain well in a colander and quickly mix with genovese sauce.
6. Serve the pasta onto a plate. Top with umeboshi and nori seaweed to finish.
7. If you like it sour, try adding crunchy plums as topping as well.

Story Behind this Recipe

I made this pasta with the shiso leaf pesto that I made. I thought that the umeboshi might match well since the genovese is made from shiso leaves.