Recipe by Chef Marc Matsumoto.
2 oz green shiso leaves (Japanese perilla)
1 oz grated pecorino romano
1 tsp kosher salt (halve if using regular salt)
1/2 cup olive oil
1 tbsp lime juice
8 oz linguine, cooked according to package
small handful of pine nuts or coco nibs, toasted
1 oz uni (sea urchin roe) or ikura (salmon roe)
In a blender or the mixing bowl of a food processor, add shiso, cheese, salt, olive oil, and lime juice. Blend until it is a fine green purée.
Boil the pasta according to the package directions in generously salted water. When the pasta is done, rinse under hot water, drain well and toss in a bowl. Add the pesto a bit at a time until it reaches your desired level of flavour.
Plate the pasta and top with toasted pine nuts or coco nibs. For extra colour and brine, and a touch of class, top with uni or ikura.