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    Home » Recipes » Italian

    Updated: Sep 11, 2023 by Marc Matsumoto · 53 Comments

    Shiso Pesto Pasta with Uni

    Pesto made from green shiso (perilla) tossed with linguine, uni, and pine nuts. A quick green shiso pesto recipe.
    Recipe Pin

    When I was little, my grandparents had huge bushes of shiso in the back yard of their home in Kadogawa, Japan. Every morning, I would be dispatched to pick some leaves for breakfast. I still remember stepping outside, and marveling at the giant dew covered spiderwebs that had magically appeared overnight.

    These were no ordinary cobwebs, we're talking massive Harry-Potter-sized webs strung between meticulously manicured oversized bonsai trees. The smell of the damp moss-covered earth underfoot mingling with the fresh aroma of the shiso was intoxicating and I remember delighting in the spray of cool water that rolled off each leaf as I plucked it free. For a kid, it was a magical world unlike anything back in suburban California, and for weeks upon returning home, I'd pine for the tastes, smells, and scenery of Japan.

    Shiso is one of those ingredients that's rare enough in the US that most groceries that carry it will put five leaves in a pack and charge you a buck fifty. That relegates it to garnish duty most of the time, which is sad, because it has such a wonderful flavor.

    Imagine my delight when I found two vendors at the Union Square Farmers Market selling whole bunches of shiso, complete with flowering stalks, a few weeks ago. I happily counted out three dollars and change, and as I walked away with my find, it occurred to me that this was an awful lot of shiso.

    Pesto may seem like a cop out, but the fresh, almost minty aroma of green shiso pairs marvelously with grassy green olive oil. When you toss it with long strands of golden pasta and top it with a few pieces of sweet creamy sea urchin, it makes for a sublime pasta dish.

    I'm all for rustic hand chopped pesto in most cases, but since green shiso can have rather course leaves, you'll want to puree it in a blender. I was really hoping to serve this with some roasted coco nibs, but upon returning home disappointment set in as I realized I didn't have any left. Instead, I toasted pine nuts until they were a handsome bronze, which added a wonderful nutty note, balancing out the sweet richness of the uni and the fresh green flavor of the pesto.

    📖 Recipe

    Shiso Pesto Pasta with Uni

    3 from 2 votes
    Print Pin Discuss

    Units

    Ingredients 

    • 50 grams green shiso
    • 30 grams pecorino romano (grated)
    • ½ teaspoon salt
    • ½ cup olive oil
    • 1 teaspoon lime juice
    • 200 grams linguine (cooked according to package directions)
    • 2 tablespoons toasted pine nuts
    • 1 flat uni (sea urchin)

    Instructions

    • Put the shiso, cheese, salt, olive oil, and lime juice, in a blender or the small work-bowl of a food processor and whirl it around until it's a fine green puree.
    • Boil the pasta according to the package directions in generously salted water. When the pasta is done, strain it well and toss it in a bowl adding the pesto a bit at a time until it reaches your desired level of flavor. Reserve the rest of the pesto for another time.
    • Plate the pasta and top with toasted pine nuts. You can also add some uni or ikura on top for some extra color and brine.
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      Recipe Rating




    1. Agnes says

      August 26, 2023 at 11:41 pm

      I‘ve tried shiso pesto before and I loved it, so I would like to make this. A friend of mine currently has red shiso in his garden. Can it also be used to make pesto or would you recommend to strictly use green shiso only?
      Just in case we cannot use the red shiso: do you have recommendations what to do with it? So far I only found a recipe for a drink.

      Reply
      • Marc says

        August 27, 2023 at 8:27 am

        Hi Agnes, green shiso has a flavor that's similar to mint and basil (it's in the same family as the two). This makes it really well suited for making pesto. Red shiso has a more floral aroma (even though it's in the same family). It may work (I've never tried it), but the flavor will be quite different from green shiso. As for uses, red shiso contains an anthocyanin that gives it its color which means that it's pH sensitive and will turn vibrant red when exposed to an acid (like vinegar or lemon juice). It's main use in Japan is to pickle along with ume to make umeboshi this is what gives umeboshi it's color, but it's also great to include in western style pickles made with vinegar because it adds a nice color and flavor. The leaves tend to be a little thicker and tougher than green shiso, so it's not great for using raw like you would green shiso, but I've used it in stir-fries and stews before. Hope that helps!

        Reply
        • Agnes says

          September 11, 2023 at 3:04 am

          I have tried the recipe with red shiso. I kneaded some salt into the red shiso first, let it sit for half an hour, discarded the liquid and even pressed liquid out of the herbs. I read this suggestion somewhere to get rid of the astringent effect and it worked. I skipped adding more salt and took the liberty to add some pine nuts into the pesto but other than that followed your recipe. The pesto was colored like tapenade from black olives and it tasted perfectly fine like shiso. We added some fried fish, because uni is hard to find here. Our friends with the red shiso plant were happy to find a recipe where they can use a lot of shiso.
          Thanks again for the recipe.

          Reply
          • Marc says

            September 12, 2023 at 11:23 am

            Thanks for reporting back Agnes! Great idea salting the shiso first. It's also a good way to preserve it for winter (use lots of salt, drain the liquid and store it in the fridge). I'm glad you enjoyed this!

            Reply
    2. NorCal says

      August 02, 2021 at 8:14 am

      I grow shiso in my garden in NorCal, pretty sure you can too. They are grown from the what I bought for $1/bundle at Chinese/Vietnamese supermarket. Soak the stems in water for 1-2 weeks until they grow roots, plant in garden, shade them for 1-2 weeks, water them a lot. 2-3 months in, you won't know what to do with so much.

      Reply
    3. Vinchel says

      July 19, 2021 at 12:36 pm

      Good idea for a quickie. Nice

      Reply
      • Marc Matsumoto says

        July 19, 2021 at 1:39 pm

        Thanks!

        Reply
    4. Giovani F. says

      June 14, 2019 at 4:38 am

      I have them in the garden and they are just about 2 inches tall. Seeds was bought online and I’m happy I would be able to sprout and germinate them. This will be my first real Shiso recipe. Thanks.

      Reply
      • Marc Matsumoto says

        June 17, 2019 at 12:05 pm

        Hi Giovani, that's great! Make sure you keep them partially shaded as direct sunlight will cause the leaves to get tough.

        Reply
    5. JK says

      September 15, 2014 at 4:03 am

      Great, thank you so much! I will definitely try this. I loved reading your story about visiting grandparents in Kyushu in summer, brings a smile to my face. Have a great evening!

      Reply
    6. Marc Matsumoto says

      September 15, 2014 at 1:23 am

      Hi JK, here’s the recipe for the dish: https://norecipes.com/chilled-cucumber-with-sesame-miso-sauce-over-rice-hiyashijiru/ —
      Sent from Mailbox

      Reply
    7. JK says

      September 15, 2014 at 12:50 am

      Hi, this sounds great, as I have a bit of overabundance of shiso in my garden - I have a question: you said as a kid, you were dispatched to pick shiso leaves in the morning by your parents - what did you parents do with shiso for breakfast? I'm all ears so I hope I get your response! Thanks so much for a wonderful post!

      Reply
    8. JME says

      December 05, 2013 at 11:36 am

      I love this... Humbly herby yet so rich with yummy uni 🙂

      Reply
    9. Marc Matsumoto says

      December 01, 2013 at 11:05 pm

      Looks good, love razor clams!

      Reply
    10. épicurieuse says

      December 01, 2013 at 10:29 pm

      Thanks so much for the idea, Marc! I tried the recipe and loved it.... with uni and another kind of seafood called "couteaux" in french. I posted it on my blog : http://www.epicurieuse.com with a link to yours. Thanks again!

      Reply
    11. Marc Matsumoto says

      August 10, 2013 at 12:28 am

      If you're in NYC they carry it at Sunrisemart, or you can head across the river to Mitsuwa.

      Reply
    12. Elise says

      August 09, 2013 at 5:39 pm

      Where do you get your uni?

      Reply
    13. Brian S says

      July 21, 2013 at 5:24 am

      Just bought some fresh shiso today in the Mission at Duc Loi at 18th/Mission.

      Reply
    14. Thomas Abraham says

      June 13, 2012 at 4:25 am

      I planted shiso this year on a whim and it's taking over. Looking forward to trying this recipe as soon as I get a chance to give the plant a haircut.

      Reply
    15. Marilia says

      June 13, 2012 at 12:25 am

      I planted shiso this year on a whim and it's taking over. Looking forward to trying this recipe as soon as I get a chance to give the plant a haircut.

      Reply
    16. Colette . says

      June 03, 2012 at 12:48 am

      Shiso pesto, that's brilliant!

      Reply
    17. Colette . says

      June 02, 2012 at 8:48 pm

      Shiso pesto, that's brilliant!

      Reply
    18. Yuki says

      June 12, 2011 at 10:59 am

      Hi,

      I love the recipe and the photos are beautiful! I run Japanese cooking Lessons in London, please have a look and do come to one if you are ever in London. There is a Shiso recipe on my blog too!

      Yuki

      Reply
    19. Marc Matsumoto says

      January 09, 2011 at 3:42 am

      There are a couple grocery stores in Japantown that carry it. I think one of
      them is called Nijiya to the far west side of J-town.

      Reply
    20. Sue Sebastian says

      January 07, 2011 at 6:52 pm

      I had Shiso in a dish for the first time last evening and it is wonderful. Does anyone know where in SF I can find it fresh?

      Reply
      • Ione says

        July 30, 2020 at 2:42 pm

        Hi Japanese grocery stores in Japan Town.

        Reply
    21. injection mold says

      November 24, 2010 at 10:58 pm

      That is a gorgeous dish! Lovely flavors. Great post!

      Reply
    22. Muneeba says

      October 26, 2010 at 7:23 pm

      I'm biting my hand! 'coz I want to DIVE into that plate so badly! I've not been lucky enuf to have either shiso or uni, but i'm DYING to try some. Gorgeous plate.

      Reply
    23. Kathryn says

      October 15, 2010 at 5:55 pm

      Yum! I eat pasta for practically every meal 🙂 My favorite fall pasta dish, though, is this pumpkin and goat cheese lasagna! I made it once and I've been hooked ever since!

      Reply
    24. Marc Matsumoto says

      October 15, 2010 at 5:17 am

      They're in the same family, but flavor is quite different, kind of like the
      difference between peppermint and spearmint. Red shiso is much more floral
      in flavor. It should still work as a pesto, but I'm not sure how well it
      will pair with the rest of the ingredients in this recipe.

      Reply
    25. gyspy says

      October 15, 2010 at 5:14 am

      I love the idea of this. But I have red shiso in my backyard. What is the difference between red and green shiso?

      Reply
      • Ione says

        July 30, 2020 at 2:42 pm

        No difference - just different color.

        Reply
      • NorCal says

        August 02, 2021 at 8:16 am

        The kind with the purple underside have a sweeter, mellowed flavor compared to the pure green kind

        Reply
    26. Lownbrow says

      October 13, 2010 at 7:51 pm

      So unique though I must admit, while I like the components, this combination sounds absolutely dreadful.

      Reply
    27. jen cheung says

      October 10, 2010 at 1:43 am

      Congrats Congrats going onto challenge #4!!! Must be exciting for you! Good luck and all the best. Happy Thanksgiving to you! You'll be getting the next vote from me 🙂 Your awesome!

      Have a happy thanksgiving!
      jen @ http://www.passion4food.ca

      Reply
    28. Claudia says

      October 09, 2010 at 10:48 pm

      A wonderful and unique dish. It would go over big in Hawaii, with the shiso and uni.

      Reply
    29. Foodshethought says

      October 09, 2010 at 3:48 pm

      I have always loved shiso in small amount but never considered as a main flavor. Recently I made tempura shiso wrapped uni from the Nobu cookbook and it totally altered the way I consider shiso. I am definitely going to be making this. Uni and shiso are beautiful companions.

      Reply
    30. Anonymous says

      October 09, 2010 at 12:46 pm

      I fell in love with shiso last year and was as excited as you when I was able to buy a plant at our farmer's market. It grew much better for me than my basil so I think next year is going to be the year of the shiso at our house. Thanks for the pesto idea.

      Reply
    31. Marc Matsumoto says

      October 09, 2010 at 5:31 am

      Yep, they're called "wood spiders" I think. They're huge and have a yellow
      zigzag pattern on their stomachs with some red as well.

      Reply
    32. kero says

      October 09, 2010 at 4:24 am

      The spiderwebs your talking about... were the spiders ginormous? I remember seeing huge and colorful spiders with giant webs while spending my summers in Okinawa. My brother and I tried to look for some the last time we were back a couple years back, but didn't see any even though we used to see them everywhere as kids. Ah, nostalgia.

      Reply
    33. tasteofbeirut says

      October 08, 2010 at 3:00 pm

      have never had this herb but it sounds wonderful and especially in a pesto sauce; was admiring your photo too, wishing I could be having some of your pasta for dinner tonight!

      Reply
    34. erunuevo says

      October 08, 2010 at 1:39 am

      Thanks! I have a few Asian neighbors, maybe they were growing it? I have already tried it and I like the flavor (and Im not dead) so I will continue to enjoy it and not worry about labeling it.

      Reply
    35. tamara says

      October 07, 2010 at 5:19 pm

      This sounds like a very good match. I'm trying to grow shiso, but obviously I haven't a green thumb or it simply doesn't like the climate. Pity, really. - You have an inspiring blog by the way!

      Reply
    36. Debrasamuels says

      October 07, 2010 at 1:10 am

      Hi Marc!
      It's Deb Samuels - It was great to meet you at the Korean Buddhist dinner in Manhattan.
      I have that shiso bush in my yard. I even thinking of having a page devoted to shiso in my book!
      And I make a shiso pesto with soba. My shiso bush is so happy where it is. I have hundreds and hundreds of leaves and now the shiso no mi, which I salt for the winter.
      Yours in shiso,
      Deb

      Reply
    37. Gtrine says

      October 07, 2010 at 12:14 am

      Ah this looks FANTASTIC!! I absolutely adore shiso and uni together. I will definitely be making this. Thanks!!!!

      Reply
    38. Lisa says

      October 06, 2010 at 5:20 pm

      Anything with shiso in it has my vote! Another stunning dish that has me hungry for more...

      Reply
    39. Sasa says

      October 06, 2010 at 11:17 am

      I have a bit of a sob story about shiso - my dad grows heaps of it and I got a friend to send me some seeds...suffice to say Austria must be a bit too cold for them to take because 4 months later, my shiso levaes (all 3 of them) are still about 5 cm tall and yellowy T_T

      Reply
    40. Marc Matsumoto says

      October 06, 2010 at 8:52 am

      If you're in SF again, there's a hardware store in Japantown that carries
      seeds for both red and green shiso.

      Reply
    41. Kalyn says

      October 06, 2010 at 8:23 am

      I discovered Shiso in San Francisco and had good intentions of finding the seeds or plants so I could have it growing in my herb garden this year, That didn't happen, but I'm still on the lookout for it. I'm adding another herb bed so I can have more varieties and I'm saving a spot for this and for Vietnamese Coriander (which I think is sometimes called rau ram?)

      Sounds like it would be lovely as a pesto with Asian noodles.

      Reply
    42. erunuevo says

      October 06, 2010 at 7:32 am

      here's a head scratcher for you.....I have weeds growing all over my property (in Nassau Country) with green and purple versions of something that looks a lot like shiso. But this isn't japan, so how could that be? I was just curious if you know anything about it growing here

      Reply
      • lathechuck says

        July 25, 2021 at 10:25 am

        Shiso (known as "beefsteak plant") is considered an invasive alien species here in Maryland, so its range obviously isn't limited to Japan. It just appeared in my garden this year, so now I'm looking forward to eating it.

        Reply
    43. Vivienne Chen says

      October 06, 2010 at 6:38 am

      I had shiso sorbet as a palate cleanser recently in japan...haha i didn't know what it was at first and thought the waiter said 'sea-salt sorbet' hehe. love the flavour of it tho! the pasta looks great!

      Reply
    44. Xiaolu @ 6 Bittersweets says

      October 06, 2010 at 5:07 am

      I've been hearing about shiso for a while but am not sure where to get it (though I live by DC so it's gotta be around here somewhere). Anyway, this looks like the perfect upfront introduction to what sounds like a lovely herb.

      Reply

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