Japanese Shiso Pesto Pasta with Toasted Sesame and Nori
A refreshing spring twist on classic pesto, featuring fragrant shiso leaves blended with toasted sesame seeds and finished with crispy nori strips. This light yet flavourful pasta celebrates the bright, herbaceous notes of Japanese cuisine.
Ingredients
- 400g spaghetti or linguine
- 40g fresh shiso leaves (perilla), roughly chopped
- 30g fresh basil leaves
- 3 tablespoons toasted white sesame seeds
- 2 cloves garlic, peeled
- 80ml extra virgin olive oil
- 2 tablespoons toasted sesame oil
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon honey
- 2 sheets nori seaweed, cut into thin strips
- Salt to taste
- 4 spring onions, thinly sliced
- Extra sesame seeds for garnish
Instructions
Bring a large pot of salted water to a rolling boil over high heat.
While waiting for the water, make the shiso pesto: combine shiso leaves, basil, 2 tablespoons sesame seeds, garlic, olive oil, sesame oil, soy sauce, rice vinegar, and honey in a food processor. Blend until smooth, scraping down the sides as needed.
Cook the pasta in the boiling water according to package instructions until al dente, typically 8-10 minutes. Reserve 120ml of pasta cooking water before draining.
Drain the pasta and return it to the warm pot over low heat. Add the shiso pesto and toss well, adding reserved pasta water 1-2 tablespoons at a time until the sauce coats the pasta evenly.
Taste and adjust seasoning with salt if needed.
Divide the pasta among four warmed serving bowls. Top each portion with nori strips, sliced spring onions, and a sprinkle of extra sesame seeds.
Serve immediately while warm and aromatic.
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