Shiso Pesto Pasta – A Japanese Twist on a Classic Italian Dish

I had a big bunch of Shiso leaves sitting in my fridge—just on the verge of wilting. I didn’t want them to go to waste, so I thought: why not try making pesto with them? It turned out to be one of my favorite accidental recipes.

When you have a handful of Shiso leaves, this quick and aromatic Shiso Pesto Pasta is a great way to use them up. It's refreshing, earthy, and perfect for warmer days when you want something light but flavorful.

While basil is the classic herb for pesto, Shiso brings a deeper, more herbal flavor—slightly minty, slightly grassy, and uniquely Japanese. It’s a fun and delicious twist on a familiar dish.

RECIPE

Servings: 2

Time: 10 min

Ingredients:

20–25 fresh Shiso leaves (green or red)
1 garlic clove
4 tbsp olive oil
3 tbsp grated Parmesan cheese
Salt, to taste
1 tbsp pine nuts or sesame seeds (optional)
2 servings spaghetti (or pasta of choice)

My Kitchen Tool:

Mortar Bowl

Instructions:

Make the Shiso Pesto
Using a mortar and pestle, grind the garlic into a paste.
Tear the Shiso leaves and add them in, grinding until they turn into a vibrant green paste.
Stir in the olive oil, Parmesan, and a pinch of salt.
*If you’re using a food processor, blend everything together with pine nuts or sesame seeds for extra nutty flavor.
Cook the Pasta
Bring a pot of salted water to a boil and cook the spaghetti according to the package instructions.
Reserve a little bit of the pasta water before draining.
Combine
Toss the hot pasta with your freshly made Shiso pesto.
Mix in a spoonful of reserved pasta water to loosen the sauce and help it coat the noodles evenly.

ingredients shopping

Tips & Variations

Noodles: Try this with somen or udon for a more Japanese-style twist.
Toppings: Add cherry tomatoes, grilled chicken, or a poached egg for extra flavor and protein.
Storage: You can store leftover pesto in an airtight container in the fridge for 1–2 days, or freeze it in small portions.