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Shiso Pesto Pasta with Uni

Pesto made from green shiso (perilla) tossed with linguine, uni, and pine nuts. A quick green shiso pesto recipe.
Course Entree
Cuisine Italian, Japanese
Level Intermediate
Main Ingredient Pasta, Shellfish
Diet Low Sugar, Pescatarian


  • 50 grams green shiso
  • 30 grams pecorino romano (grated)
  • 1/2 teaspoon salt
  • 1/2 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)


  1. 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.

  2. 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.

  3. 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.