Perilla* & Nasturtium Pesto

With Sea grass or Sea lettuce.

 *Perilla is an Asian aromatic herb from the mint family and has a subtle taste of Basil and Anise. We have been growing the Perilla/Shiso plant now for a few years. It seems happy with our climate but really thrives in the poly tunnel. The Perilla leaves maybe substituted for any other herbaceous plants you may have such as Fennel, Marjoram, Sorrel or even Nettle.

In this recipe I have used Sea lettuce, which we have gathered washed, dried and milled to a powder. It is very high in Protein, Calcium, Iron and a great source of Vitamin C.

  • 2 cups of chopped Nasturtium & Perilla leaves
  • 1/2 cup of olive oil
  • 1 level tbs of ground Sea lettuce
  • 2 tbs of ground almonds
  • 1 tsp of sherry vinegar
  • pinch of salt and pepper
  • Nugget of Parmesan, grated

Tip your ingredients into a blender and add the oil bit by bit. The pesto should last 4/5 days in the fridge. Freezing it is also an option, which is great when there is a glut of herbs. Just omit the Parmesan, you can add that once it has thawed.