Japanese Pistachio Pesto

Mis en place for Japanese Pistachio Pesto Daikon noodles

Pistachio Pesto with Daikon noodles and Brocoflower steaks with sweet miso/panko toppings

Japanese Pistachio pesto can be used for: sandwiches, salads, pastas and as a sauce for meats and seafood

These are the main ingredients

These are the main ingredients for Japanese pesto (Shiso leaves & Red Yuzu Koshu not pictured)
  • 1.5 cups of herbs, Basil, Mint, Cilantro, Italian Flat Leaf Parsley & Shiso Leaves
  • 1-2 green onions finely minced
  • Approximately 1 cup of olive oil (I used lemon EVOO)
  • 4-6 cloves of garlic, peeled and finely minced
  • 1 teaspoon of green Yuzu Koshu
  • 1/4 teaspoon of red Yuzu Koshu
  • 1 teaspoon of sweet miso
  • 1 cup of roasted, shelled pistachios. I used salted ones
  • Zest and juice of one Meyer Lemon
  • Vinegar to taste, I used a flavored white balsamic, you can use a red wine vinegar or rice vinegar is you like. If you add more vinegar you will be making your pesto into more of a chimicuri sauce.
  • Pinch of salt to taste (I used yuzu salt)
This is a pretty simple recipe without many steps. It's pretty much just throw everything into your food processor and finely grind it into a sauce. Using olive oil and lemon juice to emulsify and thin it out.

I use this mini food processor to make pesto and chimichurri

use both Chop and Grind setting to pulse the pesto

zest and juice one Meyer Lemon

Chiffonade your mint, basil, and shiso leaves then cut them cross ways to mince them. Remove the leaves from the Italian flat leaf parsley and cilantro. We want to end up with a total of 1.5 cups of green herbs. Add the lemon zest and lemon juice to the herbs in the food processor bowl along with the green onions

Minced herbs
add the minced garlic

Add half of the Olive Oil and pulse the food processor to finely chop the pesto. Add the vinegar and mix well. Continue to alternately grind and chop the pesto until it is almost a fine paste. Add the Yuzu Koshu and miso and continue to grind and chop the pesto adding more olive oil until it reaches the desired consistency. Add the pistachio nuts and grind, adding olive oil to keep the sauce loose.

Season with salt to taste. Your pesto should last for about a week in the refrigerator.

Enjoy your pesto! It goes great with squid ink pasta! For more recipes visit my website: www.AsianFuzen.com

Domo Arigato!

Created By
stephen song


Created with images by Joanna Kosinska - "Healthy Pistachio Snack" • congerdesign - "peppermint medicinal plant medicinal herbs" • Brett_Hondow - "cilantro coriander herbs chinese parsley greens cooking" • PhotoMIX-Company - "parsley leaves leaf parsley common" • Daniel Kim - "untitled image" • MaisonBoutarin - "garlic food kitchen" • Tappancs - "green onion spring onions vegetables green onion" • 41330 - "garlic meals seasoning white clove closeup isolated"

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