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.

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