Do you like pesto?

With us, it’s more of a love, like not being strong enough.

As summer has wound down and the vegetable garden has emptied it’s wares, we still have a lot of basil and shiso growing. We continue to add both of these herbs to our cooking, our salads and even our sandwiches.

But we like to preserve some of their flavour for the future by making pesto.

I love the bright green colour from the shiso pesto and the simplicity of it’s taste. Other pestos we make tend to have cheese and other items to round out and complement the herbs flavour, but we prefer our shiso pesto with little more than the oil, acid and some nuts to add a bit of richness.

We eat this pesto with various noodle dishes, both Japanese and Italian, on pizza and bread, and even in salads.

Why is there pesto in my daughter’s hand? Why for tasting it, silly willy!

Shiso pesto. Make some today.