Shiso Leaf Pesto Pasta

It looks like pesto sauce, but it's actually made with shiso leaves. Unique and refreshing!

Shiso Leaf Pesto Pasta
Photographed by Masaharu Shirane

Recipe by
Remi Hirano



Rice & Noodles




Calorie count is per serving

Ingredients (Serves 1)

  • 70 g spaghetti
  • 3 snap peas
  • 5 shiso leaves (thinly sliced)

    Shiso, sometimes referred to as perilla, is a Japanese herb with a refreshing fragrance used to garnish or add zest to a wide range of dishes.

  • [Shiso leaf sauce]

    • 30 shiso leaves (15 g)
    • 50 ml olive oil
    • 10 g anchovy (fillets)
    • 2 tbsp pine nuts
    • 2 tbsp grated cheese
  • Salt
  • Olive oil



Blend all the ingredients for the [shiso leaf sauce] in a food processor until smooth.



Add 1600 ml water and 1 tbsp of salt to a pot and heat. Once it starts boiling, cook the spaghetti as indicated on the package. Remove the strings from the snap peas and add them to the boiling water two min before the spaghetti is done. After two min, drain the contents of the pot through a strainer. Cut the snap peas in half diagonally.


Place the cooked spaghetti in a bowl, add 2 to 3 tbsp of [shiso leaf sauce] and mix. Arrange on a plate with shiso leaf slices on top, drizzle over some olive oil, then garnish with snap peas on the side.


Shiso leaf sauce can be stored for about a week in a refrigerator.