Homemade Shiso Pesto

Ingredients:

• 30, shiso leaves
• 1 clove, garlic
• 1 tbsp, il Fustino Garlic Olive Oil
• 1/4 cup, Ascolano Extra Virgin Olive Oil
• 3 tbsp, raw walnuts
• 1 oz, Parmesan cheese - freshly grated
• 1/2 tsp, kosher salt
•  pinch of black pepper

Directions:

To a food processor add the shiso leaves, walnuts and garlic clove, pulse until smooth.

Add grated Parmesan cheese, kosher salt and a pinch of black pepper. Pulse again until incorporated.

While the food processor is on, stream the Garlic Olive Oil & EVOO into the mixture to emulsify. Process until smooth. 

Taste and adjust the seasoning to your taste. To keep the pesto vibrant, cover the pesto with additional oil to prevent the shiso from turning brown. Enjoy!

Cooking Tip: Add to cold pasta and top with diced cherry tomatoes, green onion, and a squeeze of lemon. Perfect for summer!

Recipe adapted from Just One Cookbook by Namiko Hirasawa Chen