I used a mixture of shiso (green perilla) and basil leaves to make this light and fresh Japanese-inspired shiso pistou. You can stir it through the pasta, spread it over the warm baguette, or add it to vegetable soup.
- 1 clove garlic
- a pinch of sea salt
- 2 cup shiso leaves, torn into pieces
- 1/4 cup basil
- 1/4 cup olive oil
- 1 tsp tamari or soy sauce
- a splash of lemon juice or yuzu
- Place garlic, salt, shiso, and basil leaves in a food processor. Pulse a few times until leaves begin to break down.
- Gradually add olive oil, blend continuously until pistou smooth and fully incorporated.
- Add tamari and a splash of lemon juice, mix well. Taste and adjust seasoning. Add more salt or lemon juice if you like.
- You can serve pistou immediately or put it in a food container and keep it in the refrigerator for up to 1 week.