Shiso Basil Pesto Pasta
- Akihiro Shimo
- Aug 20
- 2 min read
A fresh and aromatic twist on the classic Italian pesto, this recipe blends sweet basil with Japanese shiso for a vibrant herb sauce. Tossed with protein-packed Brami pasta and finished with a light dusting of cheese, this dish is both nutritious and deeply flavorful.
Servings: 1
Prep Time: 10 minutes
Cook Time: 12 minutes
Ingredients
Pesto Sauce
1 cup fresh basil leaves
½ cup fresh shiso leaves
1 small garlic clove
2 Tbsp grated Parmesan (plus more for garnish)
2 Tbsp extra virgin olive oil
1 Tbsp toasted pine nuts (or walnuts/almonds)
Pinch of salt and black pepper
Pasta
2 oz Brami protein pasta (spaghetti or linguine)
Salt for boiling water
Garnish
Freshly grated Parmesan
Extra drizzle of olive oil or reserved pesto
Instructions
Cook the pasta
Bring a pot of salted water to a boil. Cook Brami pasta until al dente, about 10–12 minutes. Reserve 2 Tbsp of pasta cooking water before draining.
Make the pesto
In a food processor, combine basil, shiso, garlic, Parmesan, and pine nuts. Pulse until finely chopped. With the motor running, stream in olive oil until smooth. Adjust seasoning with salt and pepper.
Toss pasta with pesto
Return pasta to the pot. Add pesto and a splash of reserved cooking water. Toss until the pasta is evenly coated and silky.
Plate and garnish
Twirl pasta into a mound in the center of a plate. Drizzle with extra pesto or olive oil around the edges. Finish with freshly grated Parmesan.
Nutrition (per serving, with 2 oz Brami pasta)
Calories: ~310
Protein: 21g
Fat: 16g (3g saturated, ~2g omega-3 depending on nuts)
Carbohydrates: 25g
Fiber: 13g
Sodium: ~280mg
Why It Works
Shiso + Basil Fusion: Shiso brings bright, peppery notes that balance basil’s sweetness, creating a layered herb profile.
Protein Pasta Base: Brami pasta adds plant protein and fiber, making this both filling and nutritious.
Classic Technique, Modern Twist: Tossing pasta with pesto and cooking water ensures the sauce clings beautifully while staying light.
Comments