So shiso. It’s been growing well in the messy little vegetable garden here at the new house.
So, this year, yes, I won’t be trying to save it for some special occasion.
Unlike my mother, who saved her silverware for a special occasion which never came. I don’t recall ever eating with those special forks, knives, and spoons!
No, I won’t save this crop of shiso for my “second husband.” We will eat and enjoy the moment now…
Forever – is composed of Nows –
‘Tis not a different time –
Except for Infiniteness –
And Latitude of Home –
Wafu Shiso Pesto Pasta
- 3/4 cup blanched almonds
- 1/2 tsp sea salt
- 2 tsp lemon rind
- ¼ cup lemon juice
- 3 packed cups stemmed shiso leaves
- 2/3 cup sesame oil
In a small food processor, combine all the ingredients except the oil and pulse to chop the leaves and nuts. Add the oil in a thin stream until it creates the texture you’re looking for: not too chunky, not too smooth, thinner than peanut butter but not too loose. Taste and add more lemon juice or salt as needed.