This is my second year growing green shiso leaves in my backyard. A kind and generous JOC reader, Bobby, gifted us a few red and green shiso plants and I’ve been successfully growing them. Shiso is my absolute favorite Japanese herb so you can imagine how happy I am that I can now harvest them in my own yard. When I get plenty of shiso leaves, I make Homemade Shiso Pesto (大葉ジェノベーゼ) and freeze it for later use. No access to shiso? You can use this pesto recipe with basil, arugula, baby spinach, kale, and parsley. They are equally delicious!
What is Shiso
Also known as perilla leaf or beefsteak leaf, shiso is an aromatic herb from the same botanical family as mint. Shiso leaves have a fresh, citrusy, minty, bitter flavor with a texture similar to mint leaves. There are two types of shiso:
Green shiso – Aojiso (青紫蘇) or Ooba (大葉): Often used as an edible food separator or garnish as it helps prevent the spoilage of food. The whole leaves are used for sashimi and tempura, and the julienned shiso leaves are garnished on top of cold tofu (hiyayakko), pasta, and salad. Chopped shiso leaves are included in meatballs and there are so many other possibilities!Red shiso – Akajiso (赤紫蘇): More astringent and bitter flavor; therefore, red shiso leaves are mostly used for dyeing foods with its rich red color, such as in making umeboshi and red pickled ginger. It’s also used for yukari (rice seasoning) and juice.
Green shiso leaves are used in our cooking all year round, in a smiliar use as scallions or parsley. On the other hand, red shiso is used mostly during the summer months to make specific recipes.
Where to Get Shiso
You can always purchase green shiso at the produce section of Japanese grocery stores all year round. Red shiso leaves might be tricky to find, and only available during the umeboshi-making season around July. Don’t get confused with Korean perilla leaves. They are rounder and larger, and taste differently from shiso leaves. Fresh shiso leaves dry out easily, so wrap them in a damp paper towel before placing in a plastic bag, and store in the crisper/vegetable section of the refrigerator for a week.
Plant Your Own Shiso
You can also get the seeds from Kitazawa Seed Co..
Making Shiso Pesto
Ingredients You’ll Need
Green shiso leaves (Substitute: basil, arugula, baby spinach, kale, parsley, etc) Pine nuts (Substitute: walnut, cashews, almonds, etc) – They’re tender, buttery, and high in fat, so they yield smoother pesto. If time allows, I recommend toasting the nuts as they will yield an additional savory flavor and fragrance. Garlic – Don’t skip, but you can add more.Parmigiano-Reggiano cheese – Go with the weight measurement. Remember that freshly grated cheese is aerated so you need more by volume for the same amount by weight.Salt and pepper – Don’t be afraid to season it with salt, as it amplifies the flavor.Extra virgin olive oil – Use good quality olive oil, please.
Overview: Cooking Steps
It’s easy! Pulse all the ingredients (except for the oil) in a food processor or blender. I recommend adding in the oil last after the rest of the ingredients are blended well. However, I usually pour in the oil at once, instead of adding in a slow stream while processing, and it works fine.
3 Important Tips to Remember
Process in 3 steps (my method) – I usually process shiso leaves, nuts, and garlic first so there’s enough space in the food processor for the freshly grated cheese. Then run the food processor. Finally, add in the oil and run one last time to finish making the pesto. Cover the pesto with oil – Before storing, add a thin layer of olive oil to protect the pesto from turning brown due to contact with air.Keep refrigerated – Keep the pesto in a clean/sterilized airtight jar and store in the fridge (all times) for 5 days or in the freezer for 3 months (could be longer).
Delicious Ways to Use Homemade Shiso Pesto
I’m sure you can come up with many ways to enjoy this delicious homemade shiso pesto. But if you’re in need of inspiration, here are a few ideas:
Use it as a pasta sauce (See my Shiso Pesto Pasta)As a spread on sandwich, flatbread or bruschettaMake a salad dressingEnjoy it with eggsUse as a veggie dipStuff chicken and roastSlather and cook the protein of your choiceCoat the veggies and roastGarnish a soup
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