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–+ servings

Cold Shiso Pesto Pasta

Prep Time5 minutes
Cook Time5 minutes
Marinating30 minutes
Total Time40 minutes
Author Yuto Omura
Servings 2 servings

Ingredients 
 

  • 200 g dry spaghettini or capellini, spaghetti
  • water approx 1 liter for every 100g of spaghetti
  • salt for boiling pasta, about 1% of the weight of water
  • olive oil to drizzle at the end, preferably extra virgin

Marinated Tomatoes

  • 10 mini tomatoes cherry, grape
  • 2 tbsp finely chopped green onions
  • 2 tbsp olive oil preferably extra virgin
  • 1 tsp lemon juice fresh or bottled
  • ½ tsp balsamic vinegar
  • ¼ tsp honey
  • 1 dried red chili pepper deseeded, halved lengthways
  • 1 pinch salt and pepper

Shiso Pesto Sauce

  • 2 ½ tbsp olive oil preferably extra virgin
  • 1 tbsp grated parmesan cheese or Pecorino, powdered cheese, nutritional yeast (plant-based option)
  • ½ tbsp toasted white sesame seeds
  • ½ tsp salt
  • ½ tsp white miso paste
  • ¼ tsp ground black pepper
  • ¼ tsp anchovy paste or soy sauce, more white miso paste
  • 15 g perilla leaves (shiso)
  • 10 g cashew nuts unsalted, roasted
  • 5 g pine nuts
  • ½ clove garlic core removed

Instructions 

  • Roughly cut 10 mini tomatoes and place them in a bowl along with 2 tbsp finely chopped green onions, 2 tbsp olive oil, 1 tsp lemon juice, ½ tsp balsamic vinegar, ¼ tsp honey, 1 dried red chili pepper, and 1 pinch salt and pepper. Mix well, then cover and rest in the refrigerator for 30 minutes.
    tomatoes marinating in a bowl with silicone lid
  • In a food processor, add 2 ½ tbsp olive oil, 1 tbsp grated parmesan cheese, ½ tbsp toasted white sesame seeds, ½ tsp salt, ½ tsp white miso paste,¼ tsp ground black pepper, ¼ tsp anchovy paste, 15 g perilla leaves (shiso), 10 g cashew nuts, 5 g pine nuts and ½ clove garlic. Blitz until smooth, then store in the refrigerator until serving time.
    shiso pesto after blitzing in a mini food processor
  • Bring a large pot of water to a rolling boil and add salt. Mix well, then place 200 g dry spaghettini into the pot and boil for 1 minute longer than the packaging states. While it cooks, prepare a bowl of ice cold water.
    spaghettini cooking in a pot of water on the stove top
  • Once cooked, drain the pasta and transfer to the ice water bath. Swish them around for about 30 seconds or until they feel completely cool.
    cooked spaghettini in ice water in a large mixing bowl
  • Drain once more and shake thoroughly to remove excess water. Place the pasta in a large bowl and add the shiso pesto. Toss until every strand is evenly coated.
    tossing cooked spaghettini with shiso pesto in a large steel mixing bowl
  • Divide between serving bowls and top with the tomato mixture. Drizzle with olive oil and enjoy!
    drizzling shiso pesto pasta with olive oil

Notes

Remove the core of the garlic to prevent bitterness.
For best results, use a food processor or blender to make the shiso pesto.
While the spaghetti cooks, swish it occasionally to make sure it doesn't stick.
Prepare the ice water bath before the pasta has finished cooking, waiting until after can result in overcooked pasta.
The pesto and marinated tomatoes can be made ahead of time, perfect for whipping up a quick lunch in the time it takes to cook a batch of pasta!
Shiso pesto should be stored in an airtight jar with a thin layer of oil on top.
Serving ideas: Pickled Cucumber, Cucumber Sunomono Salad, Salt Boiled Edamame, Miso Eggplant