📝 About This Recipe
This elegant Wafu-Pasta fusion marries the aromatic, citrusy brightness of Japanese Shiso (perilla) leaves with the comforting soul of a classic Italian pesto. By substituting basil with shiso and adding a touch of white miso, we create a vibrant green sauce that is deeper and more complex than its Mediterranean cousin. It is a sophisticated, refreshing dish that exemplifies the 'East meets West' philosophy, offering a culinary bridge between the hills of Genoa and the gardens of Kyoto.
🥗 Ingredients
The Shiso Pesto
- 25-30 pieces Fresh Green Shiso Leaves (washed and stems removed)
- 1/4 cup Pine Nuts (lightly toasted)
- 1 clove Garlic (small, germ removed)
- 1/3 cup Parmigiano-Reggiano (freshly grated)
- 1 teaspoon White Miso Paste (for depth and saltiness)
- 1/2 cup Extra Virgin Olive Oil (high quality, cold-pressed)
- 1 teaspoon Lemon Juice (to brighten and preserve color)
The Pasta
- 200 grams Linguine or Spaghetti (dried or fresh)
- 2 tablespoons Kosher Salt (for the pasta water)
- 1/4 cup Reserved Pasta Water (starchy water from the pot)
- 1 tablespoon Unsalted Butter (at room temperature)
Garnish and Finish
- 2 pieces Shiso Leaves (finely chiffonade)
- 1/2 teaspoon Lemon Zest (freshly grated)
- 1 pinch Roasted Nori Strips (shredded)
- 1 pinch Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Bring a large pot of water (about 3 liters) to a rolling boil and add the salt. It should taste like the sea.
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2
In a small dry skillet over medium-low heat, toast the pine nuts for 3-4 minutes until golden brown and fragrant. Shake the pan constantly to avoid burning.
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3
To prepare the pesto, place the garlic clove and half of the toasted pine nuts in a food processor or mortar and pestle. Pulse until finely minced.
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4
Add the 30 shiso leaves, white miso, and lemon juice to the processor. Pulse several times until the leaves are broken down into a coarse paste.
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5
While the processor is running on low, slowly drizzle in the extra virgin olive oil in a steady stream until the sauce is emulsified and smooth.
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6
Transfer the pesto to a large mixing bowl and fold in the grated Parmigiano-Reggiano. Do not heat the pesto directly, as this can dull the vibrant green color and flavor.
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7
Drop the linguine into the boiling water. Cook according to package instructions until 'al dente'—usually 1-2 minutes less than the full cooking time.
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8
Just before draining, carefully scoop out 1/4 cup of the starchy pasta water and set it aside.
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9
Drain the pasta and immediately add it to the bowl with the shiso pesto. Add the tablespoon of butter.
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10
Toss the pasta vigorously with the pesto and butter, adding the reserved pasta water a tablespoon at a time until a silky, glossy sauce coats every strand.
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11
Taste and adjust seasoning with a tiny pinch of salt if needed, though the miso and cheese are usually sufficient.
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12
Plate the pasta into warmed bowls, twirling it high with a carving fork for an elegant presentation.
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13
Garnish with the remaining whole toasted pine nuts, the shiso chiffonade, lemon zest, and a sprinkle of nori strips.
💡 Chef's Tips
Always use fresh shiso; dried shiso does not have the necessary oils for a pesto. Avoid overheating the pesto; the residual heat from the pasta is enough to release the aromas without cooking the delicate leaves. If you don't have pine nuts, toasted walnuts or macadamia nuts make an excellent buttery substitute. For a vegan version, swap the cheese for nutritional yeast and the butter for a touch more olive oil. Rub the garlic clove on the inside of the bowl before adding the pesto for a more subtle, integrated garlic flavor.
🍽️ Serving Suggestions
Pair with a crisp, chilled glass of Sauvignon Blanc or a dry Japanese Sake like a Junmai Ginjo. Serve alongside a simple Sashimi salad or seared scallops to lean into the Japanese theme. A side of lightly charred edamame with sea salt provides a great texture contrast. For a lighter meal, serve with a chilled cucumber and wakame sunomono (vinegar salad).