Most people in the Western hemisphere know shiso as a garnish for sushi and sashimi platters, but these delicious green leaves are so much more than a decoration. They can be added to salads and smoothies, or turned into delicious pesto.
- 1 cup shiso leaves, packed
- 1/2 cup pistachio nuts
- 1 garlic clove
- juice of 2 green yuzu (use lime or lemon if you cannot get yuzu)
- 1/3 cup virgin olive oil
- pinch freshly ground Sansho (Japanese pepper)
- pinch Celtic sea salt
- Place shiso leaves, pistachios and garlic clove in the bowl of a food processor and blend until almost smooth.
- Add all remaining ingredients and blend again. Adjust the taste to your personal liking and serve with raw zucchini, cucumber, or daikon (white radish) pasta. Enjoy in good company!
Tip: You can change the taste of this pesto completely by replacing garlic with young ginger. Or add thinly sliced green onions and a dash of tamari for a more Japanese twist.
Ingredients in this recipe is somewhat exotic, but can be obtained in Asian (Japanese) grocery stores and supermarkets, and online.
In radiant health - passionately raw - Dominique