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A close-up, top-down view of a jar filled with a thick, greenish-brown liquid or sauce, likely a homemade dressing or marinade.

Shiso Pesto

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A vibrant, herby pesto made with Japanese shiso leaves and cashews. A bold, unexpected sauce that works with everything from noodles to proteins.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 20 tablespoons
Course: Dressing/Condiment
Cuisine: Japanese-inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 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.

Notes

For seasoning, I always use Diamond Crystal kosher salt. If you use Morton, use half.
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.

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