00:00What do you do with shiso taking over your garden or fridge?
00:03This shiso pesto pasta devours entire bundles in one batch,
00:07transforming guilt-inducing waste into dinner-party gold.
00:11Let's tackle the surplus.
00:13For a printable version of this recipe, visit my website.
00:16Just google shiso pesto pasta, slash eat, find me.
00:19Start by cutting 10 mini tomatoes into fine, rough chunks.
00:23We're talking cherry tomatoes, grape tomatoes,
00:25or sun-gold varieties that are absolutely perfect for this dish.
00:29Combine these chunky tomatoes with about 2 tablespoons of finely chopped green onions,
00:342 tablespoons of olive oil, 1 teaspoon of fresh lemon juice,
00:39half a teaspoon of balsamic vinegar,
00:42quarter teaspoon of honey, and a half anti-seeded dried red chilli.
00:47Season with a good pinch of some pepper, then give everything a thorough stir.
00:51Cover this tightly and rest it in the fridge for at least 30 minutes.
00:56Also, pop your serving bowls and forks into the fridge,
01:00or even the freezer if you want to serve it extra cold.
01:03While we wait, we're building the shiso pesto.
01:06Grab your food processor jug and add two and a half tablespoons of olive oil,
01:12one tablespoon of great parmesan cheese,
01:14half tablespoon of toasted white sesame seeds,
01:18half teaspoon of salt,
01:19half teaspoon of white miso paste,
01:22quarter teaspoon of ground black pepper,
01:25and quarter teaspoon of anchovy paste.
01:28Add your 15 grams of shiso leaves to the food processor,
01:32which I counted as 35 leaves today.
01:35Tearing them will give them a head start when blitzing.
01:39Finally, top those with 10 grams of unsalted roasted cashew,
01:445 grams of pine nuts,
01:46and half garlic clove with the core removed.
01:49We remove the core to prevent any harsh, lingering bitterness.
01:53Pulse everything until it forms a chunky paste,
01:56then let the food processor run continuously for about 30 seconds,
02:00until you achieve a smooth vibrant green sauce that's absolutely stunning to look at.
02:06Cheese leaves are tougher than basil,
02:08so the food processor or blender's powerful blades are great for breaking down those fibrous soils.
02:14The white miso acts as both a Japanese umami booster and a natural emulsifier.
02:20When your marinating time is almost finished,
02:23bring a large pot of water to a rolling boil and add salt, about 1% salt by weight.
02:29Add about 200 grams of spaghettini.
02:31Thinner pasta is your friend for cold dishes.
02:34I use spaghettini today, but cappellini or regular spaghetti is also fine.
02:39Cook it for about 1 minute longer than the package directions suggest.
02:44This one recommends 9 minutes, so I'm cooking it for 10.
02:47The ice bath firms the noodles, so we need them to be slightly softer than usual.
02:53The moment your pasta finishes cooking, drain it quickly in your prepared colander,
02:58rinse under cold water, and then plunge it into the ice water bath.
03:08I'm cooking it for about 30 seconds until they feel completely cold.
03:15Transfer your well-drained pasta to a large mixing bowl,
03:18and make sure it's really well-drained because excess water will dilute our beautiful pesto.
03:24Add the shisa pesto, tossing gently but thoroughly until every strand glistens with that gorgeous emerald green coating.
03:32Divide the pasta between your chilled serving bowl, and spoon those marinated tomatoes generously over the top,
03:39letting some of that bright, flavorful marinade pour around the edges like little jaw-toned puddles.
03:45Finish with a drizzle of your extra virgin olive oil.
03:49If you want some protein, dry-killed ham is a perfect addition to keep the dish refreshing and easy to
03:56prepare.
03:56And there you have it, a stunning plate of emerald green shiso pesto pasta crowned with dual bright tomatoes.
04:04Ready to impress your dinner guests, or treat yourself to something special on a summer night.
04:09Want even more delicious recipes? Grab my free cookbook from the link in the description.
04:16Okay, let's go over the ingredients one more time, and if you're ready to cook, grab the written
04:20instructions by clicking the full recipe box with a picture that's about to pop up on your screen.
04:26Here we go, the link to the full recipe is on the screen for you now, and if you wanna
04:29watch more
04:30similar videos, don't miss my summer recipe playlist popping up on your screen as well.
04:35Thanks so much for watching, and I hope to see you in the next one. Bye.
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