Shiso Pesto
from Just One Cookbook: https://www.justonecookbook.com/homemade-shiso-pesto/
Gather all the ingredients.
Place the shiso leaves, pine nuts, and garlic into the bowl of a food processor.
Pulse several times until smooth.
Add Parmigiano-Reggiano cheese, salt, and freshly ground black pepper.
Pulse several times more.
Add the olive oil. Note: I never had any issue by adding the olive oil all at once. However, if you're concerned about emulsification, slowly drizzle in the olive oil with the food processor or blender still running.
Process until smooth. Add a touch of extra oil if required to help it process.
Stop and scrape down the sides of the food processor with a rubber spatula and run again until the mixture is smooth. Taste and add salt and freshly ground black pepper to taste, if necessary.
Pour the pesto into a clean/sterlized jar and cover the pesto with a thin layer of olive oil on top. Close the lid.
Ingredients
Directions
Gather all the ingredients.
Place the shiso leaves, pine nuts, and garlic into the bowl of a food processor.
Pulse several times until smooth.
Add Parmigiano-Reggiano cheese, salt, and freshly ground black pepper.
Pulse several times more.
Add the olive oil. Note: I never had any issue by adding the olive oil all at once. However, if you're concerned about emulsification, slowly drizzle in the olive oil with the food processor or blender still running.
Process until smooth. Add a touch of extra oil if required to help it process.
Stop and scrape down the sides of the food processor with a rubber spatula and run again until the mixture is smooth. Taste and add salt and freshly ground black pepper to taste, if necessary.
Pour the pesto into a clean/sterlized jar and cover the pesto with a thin layer of olive oil on top. Close the lid.
