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.