Shiso Pesto Genovese

• 80 grams Shiso leaves
• 50 grams Pine nuts (or other nuts)
• 1 clove Garlic
• 150 ml Extra virgin olive oil
• 1 tsp Salt

1. Rinse and drain the shiso leaves.
2. Mine came in a pack of 10 leaves x 10 bunches as photographed, and it was 80 g in total.
3. I mixed 25 g of pine nuts with 25 g of walnuts.
4. Roast the nuts in a frying pan (or 10 minutes in a 150C oven) and let cool.
5. Put all the ingredients into a blender and blend.
6. When smooth, taste, and season with salt if necessary.
7. Pour into a jar to finish.
8. I used this sauce in my "Pasta Genovese with Umeboshi and Shiso".
9. Please check it out!

leaves, nuts, clove garlic, olive oil, salt

Taken from cookpad.com/us/recipes/145083-shiso-pesto-genovese (may not work)