Shiso Pesto Pasta

Green Shiso Pesto Pasta

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.

Serves: 2

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