Shiso Pesto - Crossroads Community Farm

Name: Shiso Pesto - Crossroads Community Farm
Ingredients: 1 oz shiso leaves (perilla/ooba) (30 leaves, 25 extra large leaves; substitute: basil, arugula, baby spinach, kale, parsley, etc); 3 Tbsp pine nuts (1 oz, 30 g; If time allows, toast them in a non-greased pan for a few minutes until light brown and let cool; substitute: walnut, cashews, almonds, etc); 1 oz Parmigiano-Reggiano (Parmesan) cheese (a bit less than ⅓ cup freshly grated; ¼ cup store-shredded); 2 cloves garlic; ½ tsp kosher salt (Diamond Crystal; use half for table salt); ⅛ tsp freshly ground black pepper; ¼ cup extra virgin olive oil (plus a little bit more for covering the pesto at the final step)

crossroadscommunityfarm.com

from Just One Cookbook: https://www.justonecookbook.com/homemade-shiso-pesto/

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Ingredients

1 oz shiso leaves (perilla/ooba) (30 leaves, 25 extra large leaves; substitute: basil, arugula, baby spinach, kale, parsley, etc)
3 Tbsp pine nuts (1 oz, 30 g; If time allows, toast them in a non-greased pan for a few minutes until light brown and let cool; substitute: walnut, cashews, almonds, etc)
1 oz Parmigiano-Reggiano (Parmesan) cheese (a bit less than ⅓ cup freshly grated; ¼ cup store-shredded)
2 cloves garlic
½ tsp kosher salt (Diamond Crystal; use half for table salt)
⅛ tsp freshly ground black pepper
¼ cup extra virgin olive oil (plus a little bit more for covering the pesto at the final step)