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Shiso pesto served in a white bowl with a spoon dipped in.
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5 from 2 votes

Vegan Shiso Pesto

Make your own Shiso Pesto in 10 minutes, this vegan version is packed with garlicky, nutty and bright flavours.
Prep Time10 minutes
Total Time10 minutes
Course: Mains
Cuisine: Japanese
Servings: 1 serving
Author: Jazzmin Kaita

Equipment

  • Food Processor
  • Spatula

Ingredients

  • 2 cups loosely packed green shiso leaves (sub fresh Italian or Thai basil)
  • 1/3 cup slivered almonds
  • 1/3 cup vegan parmesan, shredded
  • 1-2 cloves garlic (depends how garlicky you like)
  • half a lemon juiced
  • 1/3 cup + 2 tbsp olive oil
  • 1/4 tsp salt (or to taste)

Instructions

  • Toast slivered almonds in a dry pan (no oil) over medium heat for 4-5 minutes, stirring frequently until lightly browned. Transfer to a plate to stop it from cooking further.
  • Add shiso leaves, toasted slivered almonds, vegan parmesan, garlic cloves, lemon juice, olive oil, and salt to a food processor.
  • Pulse until everything is well combined, stopping the food processor in between and use a spatula to scrape down the sides as needed. Taste and season with additional vegan parmesan or salt, if desired (makes about 3/4 cup of pesto).

Video

Notes

  • Toast nuts: Toasting the nuts before adding them to the pesto can enhance their flavour. Dry-toast them in a pan until lightly browned.
  • Adjust the texture: Blend longer for smoother pesto or pulse for chunkier texture as desired. 
  • Balance Flavors: Taste as you go and adjust the amount of garlic, parmesan, and salt to achieve the perfect balance for your palate.