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.
If you make this Shiso Pistou, be sure to leave a comment and tag me on Instagram! Love to hear from you. Follow my Pinterest and Instagram to get more recipes and cooking ideas!
Shiso Pistou
Ingredients
- 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
Direction
- 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.
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