Brussels Sprouts Salad with Shiso Pesto
Last month, a friend took me to a cozy little restaurant, and I ordered a roasted Brussels sprouts salad tossed in basil pesto. It was simple, vibrant, and incredibly delicious — crispy edges, nutty cheese, herby brightness in every bite.
On the drive home, I couldn’t stop thinking about it. But instead of recreating it with basil, I wanted to give it a Japanese twist. That’s when the idea hit me: why not use fresh shiso leaves instead?
If you’ve ever cooked Japanese food at home, you know shiso has a bold, slightly minty, slightly peppery aroma that instantly elevates a dish. It’s commonly used in sushi, tempura, or as a garnish — but blended into pesto? It’s magic.
This Brussels Sprouts Salad with Shiso Pesto is roasted, savory, slightly crispy, and bright with fresh herb flavor. It’s the perfect side dish for dinner, but honestly, I’ve been eating it straight from the bowl for lunch.
Why You’ll Love This Recipe
Roasted Brussels sprouts become sweet and crispy
Shiso pesto adds a fresh Japanese-inspired twist
Easy to make with simple ingredients
Great as a side dish or light lunch
Flavor Notes
The roasted Brussels sprouts become slightly sweet and nutty.
The shiso adds a refreshing herbal kick that’s more complex than basil.
Parmesan gives it richness and umami.
Pine nuts add creaminess, while sesame seeds give it a subtle Japanese touch.
Variations & Add-Ons
Add protein: Toss in grilled chicken or crispy tofu to make it a complete meal.
Make it vegan: Skip the Parmesan and use nutritional yeast instead.
Add crunch: Top with toasted almonds or extra sesame seeds.
Add brightness: A squeeze of lemon at the end enhances the freshness.
Turn it into pasta: Mix with spaghetti or soba noodles for a quick herb-forward pasta dish.
RECIPE
Servings: 3-4
Time: 30 min
Ingredients:
For the Roasted Brussels Sprouts
2 cups brussels sprouts
a pinch of salt
2 tbsp olive oil
For the Shiso Pesto
1 garlic clove
20–25 fresh shiso leaves
3 tbsp olive oil
3 tbsp grated parmesan cheese
1 tbsp pine nuts or sesame seeds (optional)
Instructions:
Prepare the Brussels Sprouts
Trim the ends of the Brussels sprouts and cut them in half lengthwise.
If some are large, you can quarter them so they cook evenly.
Season and Roast
Place the Brussels sprouts on a baking tray.
Toss them with a pinch of salt and 2 tbsp of olive oil, making sure they’re evenly coated.
Spread them out in a single layer with the cut side facing down for better caramelization.
Bake at 400°F (200°C) for 18–20 minutes, or until the edges are deeply golden and crispy.
Tip: Don’t overcrowd the pan. If the sprouts are too close together, they’ll steam instead of roast.
Make the Shiso Pesto
While the Brussels sprouts are roasting, prepare the pesto.
In a mortar and pestle (or a food processor), grind the garlic first until smooth.
Add the shiso leaves and continue grinding.
Slowly drizzle in 3 tablespoons of olive oil while mixing.
Stir in the grated Parmesan cheese and pine nuts or sesame seeds if using.
Taste and adjust with a little salt if needed.
Tip: If using red shiso, your pesto will turn a beautiful deep purplish-green color. Green shiso gives a brighter, fresher look.
Toss and Serve
Once the Brussels sprouts are cooked, let them cool slightly for a few minutes.
Add them to a bowl and toss gently with the shiso pesto until evenly coated.
Serve warm or at room temperature.
FAQ
What is shiso, and what does it taste like?
Shiso is a Japanese herb with a refreshing, aromatic flavor that is slightly minty, peppery, and citrusy. It is commonly used in sushi, sashimi, tempura, and Japanese salads. In this recipe, shiso adds a bright, herbaceous flavor that gives traditional pesto a unique Japanese twist.
Can I use basil instead of shiso?
Yes! If you can't find fresh shiso leaves, you can substitute fresh basil for a more traditional pesto flavor. You can also experiment with a combination of basil and shiso for a balanced blend of familiar and Japanese-inspired flavors.
Where can I buy fresh shiso leaves?
Fresh shiso, also called perilla or Japanese basil, is often available at Japanese grocery stores, Asian supermarkets, and some farmers' markets. Look for green shiso leaves, known as aojiso, for a fresh, vibrant pesto. Availability varies by location and season.
Can I use red shiso instead of green shiso?
Yes, red shiso can be used to make pesto, although it has a slightly different flavor and may produce a deeper purplish-green color. Green shiso is generally the better choice if you want a bright, fresh-looking pesto with a milder, more versatile flavor.
How do I keep Brussels sprouts crispy when roasting?
For crispy Brussels sprouts, preheat your oven to 400°F (200°C), coat the sprouts evenly with olive oil, and arrange them in a single layer with the cut sides facing down. Avoid overcrowding the baking sheet, as trapped moisture can cause the sprouts to steam rather than roast. Roast for 18–20 minutes, or until the edges are golden brown and crispy.
Can I make shiso pesto ahead of time?
Yes! You can prepare the shiso pesto ahead of time and store it in an airtight container in the refrigerator for up to 2–3 days for the best quality. To help preserve its vibrant color, press a thin layer of olive oil over the surface before sealing the container. Stir before using.
How should I store leftover Brussels sprouts salad?
Store leftover Brussels sprouts tossed with shiso pesto in an airtight container in the refrigerator for up to 3 days. The sprouts will soften as they sit, but they will still be flavorful. For the best texture, reheat them in an oven or air fryer at 350°F (175°C) until warmed through.
Is this Brussels sprouts salad vegan?
The recipe as written is vegetarian but not vegan because it contains Parmesan cheese. To make it vegan, replace the Parmesan with nutritional yeast or your favorite plant-based Parmesan alternative. Check the label if you are following a strict vegan diet.
What can I serve with Brussels sprouts salad with shiso pesto?
This salad pairs well with grilled chicken, roasted salmon, tofu, or other simple protein dishes. It also makes a delicious side dish for a Japanese-inspired meal alongside rice, miso soup, or grilled fish. For a heartier option, toss the roasted Brussels sprouts and pesto with pasta or soba noodles.
Can I make this recipe without pine nuts?
Absolutely! Pine nuts are optional and can be replaced with sesame seeds for a subtle Japanese-inspired flavor. Toasted almonds or walnuts also work well. You can even omit the nuts and seeds entirely for a simpler shiso pesto.
Can I use a food processor instead of a mortar and pestle?
Yes! A food processor makes preparing shiso pesto quick and easy. Add the garlic and shiso leaves first, pulse until finely chopped, then add the olive oil and Parmesan and blend until combined. For the freshest flavor and best texture, avoid overprocessing the mixture.
