Have an absolute mountain of Japanese 青しそ (ao-shiso/perilla) growing at the moment and am thinking of making a pesto with it, to hopefully be eaten with soba or udon noodles. Would anyone have any winning recipes to make the best pesto possible from this herb? I have access to most niche East Asian ingredients and am curious if there are pestos that incorporate more Asian flavours than a standard Genovese pesto with basil. Thanks!
bon appetit
No comments:
Post a Comment