I like to grow herbs in pots on the deck, and this year I noticed an herb at my local nursery that I haven’t tried before — Shiso (Asia IP Shiso or Perilla, an herb in the mint family). It is easy to grow and as you can tell, I get a lot of leaves! It’s also known as Japanese or Korean basil with a flavor described as minty and bright with hints of citrus, clove, cumin and coriander. It makes a fabulous pesto!
Recipe
1 oz. shiso leaves (about 20 large leaves from my plant)
3 T. pine nuts, toasted
2 cloves garlic, peeled
1/4 c. Parmesan cheese, grated
1/2 tsp. Kosher salt
1/4 tsp. freshly ground black pepper
1/4 c. olive oil
Place the shiso leaves, pine nuts and garlic in a food processor and pulse until smooth. Add the Parmesan, salt and pepper and pulse several more times until incorporated. With the machine running, pour in the olive oil and process until smooth. Add a few tablespoons more to help it blend, if necessary.
Pour into a clean jar and top with a thin layer of olive oil. Store in the refrigerator. Makes about 1/2 c.