Shiso Pesto

Name: Shiso Pesto
Prep time: 10 min
Total time: 10 min
Yield: 350 ml
Cuisine: Mediterranean
Ingredients: 22 g Shiso; 15 g Pine Nuts; 15 g Walnuts; 65 g Basil; 2 g Garlic; 50 g Parmesan; 30 g Pecorino; 82 ml Olive Oil; 150 g Edamame

Independent adaptation of a publicly published Francesco Apreda recipe. Not affiliated with, sponsored by, or endorsed by Francesco Apreda.

Pesto from a starred kitchen.

Ratio

Olive Oil 82 ml

Ingredients

Shiso — 22 g
Pine Nuts — 15 g
Walnuts — 15 g
Basil — 65 g
Garlic — 2 g
Parmesan — 50 g
Pecorino — 30 g
Olive Oil — 82 ml
Edamame — 150 g

Method

This sauce needs a blender — the jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

Provenance

Francesco Apreda works in Contemporary Italian / spice-forward at Idylio by Apreda; credentials include Michelin 1* (Idylio by Apreda, Rome).

Adapted from a Francesco Apreda recipe (Francesco Apreda / Great Italian Chefs (rigatoni)).

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces.

What do the quantities mean?

Amounts in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Francesco Apreda / Great Italian Chefs (rigatoni) (published as “Shiso Pesto”). Full citation lives in Provenance.