This flavorful and versatile pesto sauce made with shiso leaves is incredibly easy to make using a food processor. It pairs wonderfully with pasta, grilled vegetables, rice, and more, adding a vibrant touch to your meals. It's also great for meal prep, perfect for busy days or a special Mother's Day spread.
Ingredients
Main Ingredients (Makes approx. 150g)
- Shiso leaves 20g
- Garlic 1 clove
- Walnuts 25g
- Grated cheese 10g
- Dried pasta 160g
- Bamboo shoots 100g
- Cherry tomatoes 4 pcs
- Baby cheese 1 pc
- Prosciutto (raw ham) as needed
Seasonings
- Salt 1 tsp
- Olive oil 100g
- [For boiling pasta] Salt a pinch
- [For grilling bamboo shoots] Olive oil
Steps
- Trim the discolored ends from the stems of the shiso leaves.
- Cut the shiso leaves into pieces that are easy to put into the food processor.
- Add 1 clove of garlic, 25g of walnuts, 10g of grated cheese, 1 tsp of salt, and 100g of olive oil to the food processor.
- Process until a paste forms.
- Once finely processed into a paste, the shiso pesto sauce is ready.
- If you have leftovers, store in sterilized jars or airtight containers.
- Cut the 100g of bamboo shoots lengthwise into bite-sized pieces.
- Lightly coat the cut surface of the bamboo shoots with olive oil and arrange them on a grill rack.
- Grill for about 7-8 minutes until browned on one side, then flip.
- Grill for a total of about 10 minutes until browned, then remove to a plate.
- In a large microwave-safe container, add 160g of dried pasta, water as needed, and a pinch of salt. Microwave at 600W for the recommended cooking time plus 2 minutes.
- Once microwaved, drain the water and transfer the pasta to a bowl.
- Add 5 tbsp of the shiso pesto sauce to the cooked pasta and mix well.
- If the flavor is too mild, adjust with salt to taste.
- Remove the stems from the 4 cherry tomatoes and finely chop them into about 8 pieces each.
- Finely chop 1 baby cheese into about 15 pieces.
- In the same bowl with the pasta, add the chopped cherry tomatoes and baby cheese to the remaining pesto sauce and mix. Add more sauce if needed.
- Top the plated pasta with the sauce mixed with cherry tomatoes and baby cheese.
- Fold the prosciutto in half, then tuck the edge inwards and roll into a carnation shape.
- Cut the remaining prosciutto in half, wrap it around the center of the carnation, and arrange the petals to open like a flower.
- Place the shaped prosciutto carnation onto the plate.
- Drizzle the remaining shiso pesto sauce over the grilled bamboo shoots.
- Mother's Day plate is complete.
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