Ultimate Shiso Genovese
ID: 99d56c71...
A rich, Japanese-style Genovese pasta that replaces basil with shiso (Japanese basil), pine nuts with ground sesame seeds, and Parmigiano-Reggiano with cheddar cheese. The sauce coats the potatoes and bacon perfectly, and you can enjoy an authentic flavor easily using a food chopper.
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🍳 Cooking Flow
Combine shiso, grated garlic, ground sesame seeds, salt, olive oil, cheddar cheese, and water in a food chopper to create a paste. → Stir-fry julienned bacon and potatoes, then add water, cover, and steam-cook. → Boil the pasta for 1 minute less than the package instructions. → Turn off the heat on the frying pan, then add the Genovese sauce, pasta water, and cooked pasta, tossing well before seasoning with Ajinomoto. → Plate the pasta and drizzle with olive oil to finish.
Cooking Steps
Brief Cooking Order
Combine shiso, grated garlic, ground sesame seeds, salt, olive oil, cheddar cheese, and water in a food chopper to create a paste. → Stir-fry julienned bacon and potatoes, then add water, cover, and steam-cook. → Boil the pasta for 1 minute less than the package instructions. → Turn off the heat on the frying pan, then add the Genovese sauce, pasta water, and cooked pasta, tossing well before seasoning with Ajinomoto. → Plate the pasta and drizzle with olive oil to finish.
Introduction
A rich, Japanese-style Genovese pasta that replaces basil with shiso (Japanese basil), pine nuts with ground sesame seeds, and Parmigiano-Reggiano with cheddar cheese. The sauce coats the potatoes and bacon perfectly, and you can enjoy an authentic flavor easily using a food chopper.
Step 1
Tear the shiso leaves (20) and place them into the food chopper.
Step 2
Peel the garlic, grate it with a grater, and add it to the food chopper.
Step 3
Add ground sesame seeds (4 tbsp), salt (2 pinches), olive oil (3 tbsp), and tear the cheddar cheese (40g) into the food chopper.
Step 4
Pulse the food chopper once to lightly mix everything together.
Step 5
Add water (1 tbsp) and pulse until it reaches a smooth, fine paste consistency to complete the shiso Genovese sauce.
Ingredients List
Important Notes
💡 The most important point is to add the sauce only after turning off the heat in the frying pan, as overheating the shiso Genovese sauce will cause the bright green color of the shiso to turn brown.
💡 Garlic can be difficult to mince finely with a chopper alone, so grate it with a grater beforehand to ensure the aroma and flavor are evenly distributed throughout the sauce.
💡 Instead of the pine nuts and grated cheese used in traditional Genovese, this recipe uses affordable ground sesame seeds and sliced cheddar cheese to create a Japanese-style richness and umami that pairs perfectly with shiso.
💡 Because the sauce is rich and thick, it pairs better with thicker pasta (approx. 1.8mm) or penne than thin pasta, as the sauce clings to it better for a delicious finish.
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