Swap out basil for shiso, and pasta for udon for a different take on pesto. The minty Japanese herb is well suited for fresh udon noodles and a splash of yuzu. Don’t skimp on the Parmigiano-Reggiano—every few bites I’ll add some more grated cheese on top.
- In a food processor, add olive oil, walnuts, garlic, salt, and pepper, then blend.
- Remove the shiso stems, cut them in half, and then into smaller pieces 1-inch pieces.
- Add the shiso to the food processor and blend.
- Boil udon briefly. If you’re using frozen udon, no more than 1 minute, otherwise the udon will be gummy.
- Rinse the udon under cold water and strain.
- Mix pesto with the udon.
- Add yuzu juice to the pesto udon and taste. If a more citrusy taste is desired, add a few more splashes and mix.
- Top with grated Parmigiano-Reggiano and serve.
Tatiana Bautista is a freelance writer based in New York.