Ingredients
56 g shiso leaves
30 g pine nuts or toasted almonds
56 g Parmesan cheese, shredded
pinch of SIDS CRAZY SALT
4 cloves garlic
1 tsp SIDS SALT & PEPPER
½ cup EV olive oil
Directions
Place the shiso leaves, pine nuts, and garlic into the bowl of a food processor with a pinch of SIDS CRAZY SALT.
Pulse several times until smooth. Add Parmesan cheese, SIDS SALT & PEPPER then pulse several times more. Add the olive oil. Note: I never had any issue with adding olive oil all at once. However, if you're concerned about emulsification, slowly drizzle in the olive oil with the food processor or blender still running.
Process until smooth. Add a touch of extra oil if required to help it process.
Stop and scrape down the sides of the food processor with a rubber spatula and run again until the mixture is smooth. Taste and add SIDS SALT & PEPPER to taste, if necessary.
Pour the pesto into a clean/sterlized jar and cover with a thin layer of olive oil on top. Close the lid.
Store in the fridge (all times) for 5 days or in the freezer for 3 months (could be longer).
