Pasting the shiso

That’s simply the Asian cousin of the Italian basil pesto. The recipe is the same, but the taste is totally different. I had bought a huge pack of shiso leaves that I couldn’t use in time, so that was the tasty solution to prolongate their live.

I’ve used it to garnish a few dishes this week.

You’ll see these noodles soon.

I’ve kept the olive oil and sea salt.

A layer of oil on top to keep it a few days in the fridge. It looks muddy, but under the green freshness is intact.

It did not last long. You never made enough shiso pesto.

4 thoughts on “Pasting the shiso

    • … well, if sorrel, wild ruccola (rocket) and basil had a kid, they would name him shiso. Strength varies a lot.

  1. Pingback: Last month’s visitors pick « GOURMANDE in OSAKA

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s