So, I realized the other day that due to the shape of world right now that I didn’t get to do as much with my backyard herbs as I generally do during the Spring and Summer. Usually I have a yard that’s plentiful with basil, rosemary, thyme, oregano, limes, and grapes! Sometimes there’s some strawberries and tomatoes out there too.

With all the basil I end up making pesto all through the Spring and Summer months. And being as I didn’t have any this year? I haven’t been able to make my homemade pesto. Craving the tasty green stuff, I decided to be a little creative. I got my hands on some Shisho, which is an herb that’s used often in Japanese dishes.

Shisho is a nie herb that I would say is somewhere between a basil and a sweet fennel, but without the sweet taste. It sort of looks like basil too, but the leaves are darker and almost purple. It seems to come from a ‘beefsteak’ plant, and honestly, I thought it added a lot to my pesto.

The only difference between this and my usual pesto is swapping in the Shisho and also adding in some fresh lemon juice for the extra zing! I used my Shisho pest o in some spaghetti squash as a side for a steak dinner and was one happy lady.

Step-by-Step Photos:

Nutritional Claims: Low Carb • Sugar Conscious • Low Potassium • Kidney Friendly • Keto Friendly • Vegetarian • Pescatarian • Specific Carbs • Gluten Free • Wheat Free • Egg Free •Peanut Free • Soy Free • Fish Free • Shellfish Free •Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free •Mollusk Free • Alcohol Free • No Sugar Added • Sulphite Free • Kosher