Tuesday, March 8, 2016

Delicious Shiso and Pistachio Pesto Recipe

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 

Dominique Allmon©2016


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