|The start of something good|
In a food processor, combine:
1 cup of tightly packed clean, dry shiso leaves, stems off.
The juice of one lemon
1/4 teaspoon sea salt
4 crushed garlic cloves (go garlic or go home)
1/2 cup extra virgin olive oil
1/2 cup mixed walnuts and cashews
Blend it. Push it down with a spatula. Repeat until it's pasty.
|It's a process|
When the shiso grows back I'll be making some limeade, but for now I'll be using some edible flowers in a salad or two. Next on the pesto roster, however, is either culantro or sacred basil. I'll let you know.
UPDATE (9/21/2014): Mixed a bit of this pesto with a rice and orzo mix last night. It was a hit at dinner.