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.
GOURMANDE in OSAKA 
Ooh this is really interesting – what is the flavour of shiso, can you describe it?
… well, if sorrel, wild ruccola (rocket) and basil had a kid, they would name him shiso. Strength varies a lot.
Sounds interesting. I’m already on my way to Carrefour to see if they’ve got shiso.
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