Shiso Pesto Recipes

SHISO PESTO

Shiso Pesto image

Make and share this Shiso Pesto recipe from Food.com.

Provided by dicentra

Categories Vegetable

Time 5m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

3 -5 garlic cloves
2 cups around 450 ml fresh green shiso leaves (washed)
1/3 cup around 80 ml pine nuts
2/3 cup freshly grated parmesan cheese, pref. Reggiano
1 tablespoon softened unsalted butter
2/3 cup olive oil

Steps:

In a food processor chop the garlic. Add the dry ingredients and whirl.
Pour in the olive oil through the feed tube while the food processor is going until the texture of the pesto is creamy.
Serve on pasta. Or bread. Or a spoon.

Nutrition Facts : Calories 494.7, Fat 51.4, SaturatedFat 10.2, Cholesterol 22.3, Sodium 256.7, Carbohydrate 2.9, Fiber 0.5, Sugar 0.6, Protein 8.1

ASIAN PESTO WITH GRILLED SHRIMP

Asian Pesto with Grilled Shrimp image

Provided by Ming Tsai

Categories appetizer

Time 55m

Yield 4 servings

Number Of Ingredients 16

Ingredients

3/4 cup roasted peanuts
4 Serrano chiles
3 cloves garlic
1 tablespoon minced ginger
Juice of 3 limes
2 tablespoons fish sauce (3 Crab brand)
1/2 cup peanut oil (Lion and Globe brand)
1/2 tablespoon salt
1 tablespoon sugar
2 cups Thai basil leaves
1 cup cilantro leaves
1 cup mint leaves
Canola oil
12 large shrimp, peeled, deveined, tail on
Salt and black pepper to taste
1 head baby romaine chiffonade

Steps:

In a food processor: puree peanuts, chiles, garlic, ginger, lime juice, fish sauce, oil, salt and sugar until smooth. Do not overmix as you can heat the mixture. Add the herbs and puree smooth. Check for seasoning. Oil shrimp on both sides and season. Grill on both sides for about 5 minutes total.
Place a layer of romaine on a plate. Lay 3 grilled shrimp on top and liberally drizzle with pesto.

UDON NOODLES WITH SHISO

Udon Noodles With Shiso image

Make and share this Udon Noodles With Shiso recipe from Food.com.

Provided by dicentra

Categories < 15 Mins

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

6 cups chicken stock
1 ounce bonito flakes
3 tablespoons soya sauce, to taste
1 1/2 teaspoons chopped pickled ginger
2 ounces enoki mushrooms
fresh udon noodles
2 sheets nori, crumbled
3 scallions, sliced, thinly
shiso leaf, shredded for garnish

Steps:

Heat the chicken broth in a saucepan with the bonito flakes.
Just before it boils, strain into a clean pot.
Discard the bonito.
Stir in the soy sauce, ginger, and mushrooms.
Add noodles to pot and simmer for 2 minutes or until heated through.
Add the seaweed.
Divide noodles among 4 bowls, top with the chicken broth and garnish with green onion, shiso leaves.

Nutrition Facts : Calories 144.4, Fat 4.4, SaturatedFat 1.2, Cholesterol 10.8, Sodium 1271.4, Carbohydrate 14.8, Fiber 0.5, Sugar 6.4, Protein 11.1

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