Pasta with Shiso Pesto
Servings: 4 servings
Calories: 578kcal
A fresh twist on classic pesto—this pasta with shiso pesto uses red shiso leaves (perilla) for a bold, earthy flavor. Perfect for putting summer’s shiso harvest to good use.
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Ingredients
For shiso pesto
- 55 g shiso leaves
- 50 g pine nuts toasted for extra flavor
- 1 clove garlic crushed
- 100 g olive oil or oil of your choice, divided
- 40 g parmesan cheese finely grated, divided
For pasta:
- 250 g spaghetti or any long or short pasta works
- Salt and pepper to taste
Optional add ins:
- 336 g Shredded cooked chicken meat
Instructions
Prepare shiso pesto:
- Depending on the size of your food processor, mine is quite big, so I usually prepare double or triple batches or the pesto, because it's easier to process that way. Simply double or triple the pesto recipe. I keep the rest frozen in small batches and thaw them when I need them
- I toasted the pine nuts on a dry skillet until lightly golden brown over a medium heat.
- Put shiso leaves, toasted pine nuts, garlic, 1/8 tsp of salt, and freshly grind black pepper in a food processor. Give it a few pulses and scrape the sides of the bowl and pulse until you get a coarsely chopped paste.
- With the food processor running on low, gradually add 1/3 cup of the oil and mix until combined. Add 3/4 of the Parmesan cheese and pulse a few times to combine. Set aside or keep them in a jar stored in a fridge if not using on the same day
Cook the pasta:
- Bring a large pot of water to a boil. Add some salt according to the instruction on the package. Cook until al dente. Do not overcook them. Reserve about 1/2 cup of the cooking liquid and drain off the rest. DO NOT rinse the pasta so the pesto can cling to the pasta
- Return the pasta to the pot. Add the shiso pesto and about 1/4 cup of the reserved pasta liquid, and shredded cooked chicken meat if using (I usually use leftover rotisserie chicken meat).
- Give everything a gentle toss to combine. Make sure the pasta is coated with shiso pesto. If it seems dry, you can add a bit more liquid. Have a taste and adjust by adding more salt and pepper to your preference
To serve:
- Transfer the pasta to a serving plate. top with the rest of the Parmesan cheese and serve immediately
Nutrition
Serving: 1serving without protein added | Calories: 578kcal | Carbohydrates: 49g | Protein: 13g | Fat: 37g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 21g | Cholesterol: 7mg | Sodium: 184mg | Potassium: 230mg | Fiber: 2g | Sugar: 2g | Vitamin A: 82IU | Vitamin C: 2mg | Calcium: 135mg | Iron: 2mg
