Japanese-style Shiso Pesto (and Pasta)

Japanese-style Shiso Pesto (and Pasta)


  • 1 ounce shiso leaves
  • 1/4 c. raw pistachio nuts
  • 1 tbsp miso paste (any type)
  • 1 clove garlic, pressed
  • 1 lemon (juiced)
  • 1/2 c. olive oil

Pulse everything except the olive oil together in a food processor or blender until smooth. Slowly drizzle in the olive oil to make a smooth paste. Add salt to taste. Enjoy tossed with any shape of cooked pasta (soba noodles would be great!), diced raw tomatoes, and shrimp, chicken or tofu.

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