I made this sauce since I bought a large amount of shiso leaves that were on sale.This is a rather lightly seasoned sauce that doesn't use any cheese.I suggested layering the leaves together before packing them into your blender.Be careful to not let the nuts burn, since they'll become bitter.Pine nuts are the kind that are usually chosen for pesto genovese, but you can try different ratios with various kinds of nuts and see how they turn out.I use the same amount of ingredients when I use fresh basil instead of shiso leaves. Recipe by Ruruoka

I made this shiso leaves and sesame seed packed dish as a way to combat summer fatigue.If you cook spaghetti al dente, it will become hard when you chill it in ice water, so cook it for a bit longer in this case.Cook the pasta al dente if you'd prefer to have this dish warm and toss with the sauce while still hot. Recipe by Otometeo

High oil to herb ratio make it last longer in the fridge but use it moderately while enjoying it.

This recipe is not mine, I got it from Greenchef but I loved it so I’m posting it on here to keep it in my favourites :)

yummy

I always likes a creamy thick pesto textured pasta. So I created this recipe specifically fitted to my taste.

Simple, Delicious and Vegan. Pasta can be subbed for a gluten free version (I used Trader Joe's Brown Rice and Quinoa Fusilli Pasta)

One of the great sauces, this recipe was given to me by my mother.#GlobalApron

I needed a recipe to make use of a lot of fresh basil from a friend's garden. This is a slight variation on a classic Italian sauce/spread that is very versatile.