How I Bottle Up Summer: A Recipe for Purple Shiso + Macadamia Pesto

Greetings, fellow gardeners, chefs, and cooks from all corners of the world! No doubt you should have purple shiso growing like a weed in your garden, and if you don't maybe a neighbor does. It might grow well in a pot, or from your local Asian Market. However you source this fragrant basil-derivative, otherwise known as Perilla, heres how to savor it more than just simply drying it out (which is also great, especially if you don't have any time on your hands.

Let's get to it.

Crafting the Pesto

In a food processor, combine as much clean purple shiso leaves as you can spare, a clove or two of chopped garlic, and a handful of macadamia nuts. Gently pulse until chopped. Add enough good olive oil to cover the herbs and gently pulse without blending too much or the olive oil will become bitter. Add a splash of rice wine vinegar to brighten the flavors and elevate the pesto, and season with salt and pepper. Store in a glass jar with a lid in the refrigerator for up to two months. Keep the sides of your jar clean! Top with more olive oil as needed.

Bottling Up Summer's Essence

As our Purple Shiso + Macadamia Pesto comes to life, I invite you to savor the moment. Capture the essence of summer in each jar, ready to unleash its magic on pasta, salads, or grilled dishes or soups. Let this pesto be your secret weapon, a burst of freshness that transports you to sun-filled days and lazy evenings.

So, dear friends, enjoy the process, savor the outcome, and bottle up a taste of summer that will linger long after the season fades.

Cheers,

Abigail