Harvest Recipe: Shiso Pesto
Ever heard of shiso? I hadn’t until just a few days ago. As a dietetic intern, I am constantly humbled by the infinite number of edible plants thriving on our planet. With these deep green and violet, jagged leafed plants flourishing in abundance at the Learning Garden, it seemed like an opportune time to harvest and learn about this herb while experimenting in the kitchen.
Here’s what I learned…
Shiso is the Japanese name for a Southeast Asian herb that belongs to the mint family1. Known in English as the beefsteak plant or perilla leaf, shiso has a flavor profile similar to basil and cilantro with hints of cumin and cloves. Commonly served fresh or pickled, shiso is a popular ingredient in Japanese, Korean, and Vietnamese dishes. Aside from its distinctly pointed leaves and refreshing flavor, shiso is also known to have a variety of health benefits. Packing a punch of antioxidants, calcium and iron, shiso leaves are used in Chinese medicine to treat the common cold, cough, asthma, vomiting, and abdominal pain2. This versatile herb can add a delightful zest to a variety of dishes while also supporting a nutritious diet.
The recipe…
Through trial and error, this recipe was designed to be quick, convenient, adaptable, and of course, delicious. Pesto is one of my favorite condiments and sauces. It can be used on all types of pasta, sandwiches, pizzas, soups, dressings and so much more. Although shiso can be difficult to find in the grocery store, it can be substituted for any variety of basil. This recipe does contain dairy and nuts – both of which can be omitted or substituted for allergen friendly products (see in the details below). Enjoy!
Total Time: 10 mins
Servings: ½ cup pesto
Equipment Needed:
· Cutting board and knife
· Blender or food processor
· Spatula
· Measuring cups and measuring spoons
· Jar or container for storing
Ingredients:
· 1 oz (2-3 cups) shiso leaves (substitute with basil)
· ½ cup extra virgin olive oil (may take less if omitting nuts and cheese – start with ¼ cup and add more as needed)
· 1/3 cup parmesan cheese (substitute with dairy free cheese or leave out)
· 3 Tbsp pine nuts (substitute with walnuts, cashews, almonds or leave out)
· 2 garlic cloves
· 1 tsp salt
· ½ tsp black pepper
Instructions:
· Gather the ingredients
· Place all ingredients into a blender or food processor
· Pulse or blend until smooth, adding olive oil as needed
· Using a rubber spatula, scrape pesto from the food processor into a clean jar or container
· Store for up to 5 days in the refrigerator or 3 months in the freezer or…
· Put directly in your favorite dish like these tortellini noodles
References:
1. MasterClass. (2021, June 24). Shiso culinary guide: 6 ways to use shiso in your cooking. https://www.masterclass.com/articles/shiso-culinary-guide#how-to-use-shiso-in-your-cooking
2. Dhyani, A., Chopra, R., & Garg, M. (2019). A review on the nutritional value, functional properties, and pharmacological application of perilla (perilla frutescens L.) Biomedical and Pharmacology Journal. 12(2).
