It may surprise you, but green perilla is an excellent substitute for basil when making pesto.
The dish the world has come to know and love as Pesto alla Genovese is traditionally prepared with fresh basil, pine nuts in olive oil, garlic, and Parmigiano Reggiano (Parmesan cheese). In Italy, many recipes also call for the addition of Fiore Sardo cheese (Pecorino Sardo) to give the paste an even sharper, saltier flavor.
What you may not know is that fresh shiso leaves (also referred to as green perilla) can be used in place of basil. The result: a texture that’s very similar to the original paste, but with a wilder, spicier flavor.
This particular recipe makes enough shiso paste for 6 – 7 servings. If possible, try to use wild rather than supermarket-bought shiso – this will guarantee maximum flavor. And like any vegetable dish, look for the freshest shiso leaves available.
Eat the pesto fresh over pasta or refrigerate for later (in which case, cover with a thin layer of olive oil to prevent discoloring).
Shiso paste (makes 6 – 7 servings)
- 120 ml of extra virgin olive oil
- 10 – 15 g of garlic (1 clove)
- 40 – 50 g of aojiso (green shiso, also known as ooba)
- 2 – 3 sheets of aojiso as a garnish
- 40 g of pine nuts
- 1 teaspoon of salt
Pasta (for 2 people)
- 160 g of spaghettini
- 4 – 5 tablespoons of aojiso paste (refer to the following method)
- 4 – 5 tablespoons of grated Parmesan cheese
- 2 – 3 tablespoons of the broth leftover after boiling the pasta
First prepare the aojiso paste. Place the pine nuts in a frying pan and roast them on a low heat for 3 – 4 minutes before allowing them to cool. Wash the aojiso and then remove any moisture with a paper towel. Next, remove the stems and then roughly tear the leaves into pieces.
Chop the garlic roughly, then place the pine nuts, aojiso, garlic, salt and olive oil in a bowl and blend with a hand mixer (e.g. Bamix) until the ingredients combine to form a paste.
If preparing the pesto ahead of time, pour the paste into a clean transparent container and seal the surface with 2 tablespoons of olive oil (not included on the ingredients list) to prevent discoloration.
Now for the pasta. Place a large saucepan with 2 liters of cold water on a high heat and bring it to the boil. Add 20 g of salt, then cook the spaghettini based on the particular pasta’s instructions.
While cooking the spaghettini, prepare the aojiso sauce and garnish by pouring 4 – 5 tablespoons of aojiso paste and 4 – 5 tablespoons of grated Parmesan cheese into a large bowl and mixing well.
Next comes the garnish. Slice 2 – 3 aojiso leaves into strips 1 mm thin and rinse them in a bowl of cold water for 2 – 3 minutes. Drain.
Once the spaghettini is cooked, drain and quickly add to the bowl with the aojiso pesto. Mix well and adjust the thickness of the sauce by adding a tablespoon or two of the water used to cook the pasta.
Plate the spaghettini, garnish and serve.
The perfect way to beat the summer heat
Tokyo is enjoying (some would say enduring) one of the hottest starts to summer in years. What better time to try out this refreshing Japanese drink? Made with red shiso (a relative of mint and basil) it’s sweet, doesn’t require refrigeration and looks wonderful.
1 l water
200 ml rice vinegar
300 – 400 g sugar
300 – 400 g aka shiso (red shiso)
Place a saucepan containing the water and rice vinegar on the gas table and bring it to the boil.
Take the red shiso and lower it into the pan, boiling it for 5 minutes. Once done, pour the contents of the saucepan through a colander, into a large bowl. Allow the boiled shiso leaves to cool.
Once the leaves are cool enough to handle, squeeze them between your fingers extracting any remaining juice. Now discard the leaves themselves and pour the juice back into the saucepan. Add the sugar and then heat the pan on a medium flame for 15-20 minutes.
Once the juice has again cooled, pour it into a bottle or jar. Be sure that this container had previously been washed and dried thoroughly.
Try the juice before serving, adjusting the taste by adding fresh water and ice. I usually serve a mixture of 50 per cent juice to 50 per cent water.