Shiso Pesto Capellini

Instructions

1. Boil the capellini in salted water for exactly the time listed on the package. Rinse in cold water, then drain in a colander.
2. Soak the ginger in water for 1-2 minutes, then scrape off the skin with a knife or spoon.
3. Rinse the shiso leaves in water, then pat dry on a paper towel.
4. Blend all the shiso pesto ingredients together until smooth to make the pesto.
5. In a bowl, mix a generous amount of the shiso pesto with the boiled capellini until well coated.
6. Plate and garnish with a bit more shiso pesto.

Tips

• When the season turns hot enough to work up a sweat, making a big batch of shiso pesto has become a summer ritual of mine.
• It pairs especially well with thin noodles like angel hair or capellini — top it with large chunks of tomato, lemon zest, and cucumber ribbons shaved with a vegetable peeler for an even more special touch.
• No blender or food processor? Finely chop the shiso leaves, and grate the ginger and garlic with a cheese grater instead.
• Leftover pesto keeps well mixed with a neutral oil like grapeseed oil and refrigerated — it makes a great salad dressing too.

Shiso Pesto Capellini
Equipment: pot, blender, mixing bowl, knife, cutting board
Ingredients (1 serving)

- capellini 100g
- lemon ¼
- salt 1 tbsp (for pasta water)
- salt a pinch
- black pepper a pinch
- shiso leaves 20 leaves
- ginger 7½g
- lemon ½ juice and zest
- garlic ½ clove
- water 1 tbsp
- soy sauce ½ tbsp (or Korean soup soy sauce)
- sugar ½ tbsp

Instructions
1. Boil the capellini in salted water for exactly the time listed on the package. Rinse in cold water, then drain in a colander.
2. Soak the ginger in water for 1-2 minutes, then scrape off the skin with a knife or spoon.
3. Rinse the shiso leaves in water, then pat dry on a paper towel.
4. Blend all the shiso pesto ingredients together until smooth to make the pesto.
5. In a bowl, mix a generous amount of the shiso pesto with the boiled capellini until well coated.
6. Plate and garnish with a bit more shiso pesto.

https://hong-recipe.pages.dev/en/recipes/shiso-pesto-capellini/