Last night, I made a batch of shiso leaf pesto. I considered a number of recipes. There's one in Modernist Pizza that uses black garlic, which I liked the sound of, and firm tofu instead of cheese, which seemed boring. I decided on this one that uses miso, pistachios and toasted sesame oil and am quite pleased with the result. It's got that zing I expect in a fresh herb pesto. The other ingredients help with that but the shiso is still the star of the show. Here's the pesto:
For its maiden voyage, I tried it on some pasta with steamed sugar snaps, red bell pepper and a sprinkle of toasted sesame seeds:
This was good. Unfortunately, the vibrant color gets sort of lost. I'd like to try a cold noodle version of this with raw veg and I think it will be quite nice on fish.