This Japanese style shiso pistou sauce is so simple and refreshing. It looks like pesto sauce but without pine nuts and cheese. This shiso leaf pistou can be stored up to a week in a refrigerator.
Pistou is a Provençal olive oil-based sauce, it is pretty similar to Ligurian pesto but it is nut-free and vegan-friendly. The traditional pistou is vegan and it made with fresh basil, olive oil and garlic, although some modern version includes grated parmesan or similar hard cheese.
Shiso Pistou Pasta
- 100g spaghetti or angel hair pasta
- 3 shiso leaves, thinly sliced
- 1 teaspoon toasted sesame seeds
- 15g green shiso leaves, roughly chopped
- 5g green onion, green part only, roughly chopped
- 1 clove garlic, crushed
- 50 ml of olive oil
- 1 tbsp ponzu sauce
- sea salt and freshly ground black pepper
- Cook the pasta according to packet instruction in plenty salted boiling water. Drain the pasta and reserve 2 tablespoons of the pasta cooking water.
- Meanwhile, make the pistou. Place the herbs, garlic, olive oil and ponzu sauce in a food processor and process until the herbs are smooth. Season well with salt and pepper.
- Add about 3 tablespoons shiso pesto to the bowl, tip in the cooked pasta and pasta reserving water, and toss until coated. Arrange on a serving plate with shiso leaf slices on top and sprinkle with toasted sesame seeds.