Shiso Pesto

A vibrant, herby pesto made with Japanese shiso leaves and cashews, good on noodles, proteins, and more.

Why You'll Love Shiso Pesto

Shiso brings a flavor that's part mint, part citrus, part anise, blended here with raw cashews for body without masking the leaf's flavor. It works on grilled vegetables, cold noodles, or seared fish.

Tips and Tricks

• Use only the leaves-stems can make the sauce bitter.
• Raw cashews keep the pesto creamy without overpowering the delicate shiso flavor.
• Start with less oil and add more gradually to dial in the exact texture you want.

Variations

• Sub half the shiso with Thai basil or mint for a more Southeast Asian twist.
• Use macadamia or pine nuts instead of cashews for a different flavor profile.
• Blend in a touch of miso for umami depth.

Substitutions

• Swap cashews for almonds, sunflower seeds, or walnuts if you're out.
• Use lime zest instead of lemon for a bolder citrus note.
• If you can't find shiso, try a mix of basil and mint as a stand-in.

Best Served With

• Grilled salmon or seared scallops
• Cold soba noodles or rice bowls
• Tofu, roasted eggplant, or blistered green beans
• Crusty sourdough or brushed over flatbread

How to Store Leftovers

• Keep your shiso pesto in an airtight container in the fridge for up to 1 week. For longer storage, freeze in ice cube trays or small jars for up to 3 months.
• Top with a thin layer of olive oil to prevent oxidation.

Common Questions

Shiso Pesto

No ratings yet

A vibrant, herby pesto made with Japanese shiso leaves and cashews. A bold, unexpected sauce that works with everything from noodles to proteins.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Total Time 5 minutes mins

Servings: 20 tablespoons

Course: Dressing/Condiment

Cuisine: Japanese-inspired

Calories: 1793

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

• 2 cups shiso leaves stems removed
• ½ cup raw cashews
• 1 clove garlic
• 1 lemon zested
• ¾ cup olive oil more or less to taste
• 1 teaspoon kosher salt plus more to taste

Equipment

• Vitamix or high-speed blender
• Microplane zester
• Airtight container or glass jar

Method

 

1. Wash and thoroughly dry the shiso leaves. Remove any tough stems.
2. In a high-speed blender (like a Vitamix), combine shiso leaves, cashews, garlic, lemon zest, and olive oil.
3. Blend on low to start, gradually increasing speed until the mixture is smooth. Add more olive oil for a thinner sauce, or use less for a thicker spread.
4. Taste the pesto and adjust seasoning. Add more salt or a splash of lemon juice if needed.
5. Transfer to an airtight container. Refrigerate for up to 1 week or freeze in small portions for long-term storage.

Nutrition

Calories: 1793kcalCarbohydrates: 20gProtein: 12gFat: 190gSaturated Fat: 27gPolyunsaturated Fat: 22gMonounsaturated Fat: 134gSodium: 2337mgPotassium: 440mgFiber: 2gSugar: 4gVitamin A: 0.3IUVitamin C: 1mgCalcium: 32mgIron: 5mg

Notes

Storage: Refrigerate in an airtight container for up to a week, or freeze in small portions for longer. Shiso loses some of its punch over time in the fridge, so it's best used within the first few days if you want the brightest flavor.

Tried this recipe?

Let us know how it was!