Yuzu Pesto Tagliolini with Shiso Olive Oil Recipe

Yuzu Pesto Tagliolini with Shiso Olive Oil


For the pesto (makes enough for 4 servings)

  • 1 generous tablespoon of Yuzu Kosho
  • 100ml of fruity olive oil
  • large handful of pine nuts
  • 2 cloves of garlic
  • juice of half a lemon

For the shiso olive oil (makes enough for several servings)

  • 5 shiso leaves
  • 100ml olive oil
  • tablespoon of water
  • juice of half a lemon
  • salt and pepper, to taste

To make the dish pictured (serves 1)

  • Tagliolini (or your favourite "long" pasta)
  • 4 cherry tomatoes, sliced
  • 2 king prawns
  • a splash of white wine
  • a handful of fresh basil, chopped

How to make Yuzu Pesto Tagliolini with Shiso Olive Oil

I'm super pleased with this. I've been perfecting it all week and I think this is probably one of the most accomplished, "original" recipes I've posted up so far on OSF. It's not only easy to put together, but combining the citrusy, spicy flavours of yuzu kosho with pasta is fast becoming a favourite for me.

Both the pesto and the shiso oil can be prepared in advance and all you have to do is blitz the ingredients together with a blender. Couldn't be simpler.

  1. Boil salted water for your pasta. When the water is at a rolling boil, dunk in your tagliolini and cover.

  2. Sautee the prawns with a little butter, wine, salt and pepper in another pan.

  3. When the pasta is done, drain and bring back to the pan - keep the heat on. Spoon some yuzu pesto into the pasta and toss with a splash of wine and a little glug of olive oil. Add the chopped basil to finish.

  4. Arrange the tomatoes on a plate, with the tagliolini and the prawns. Season. Drizzle the tomatoes and prawns with shiso olive oil. Serve.

This dish would also go excellently with scallops or a white fish in place of prawns.

  • dubow
    dubow says

    かわいい!!! :D

  • dubow
    dubow says

    and i am sure it's おいしい... gimme!

  • Laynie
    Laynie says

    That's probably the most beautiful pasta arrangement I've ever seen! And it's an otherwise simple dish too. Serious kudos.

  • psegarra
    psegarra says

    Simply beautiful, good job!!!

  • iconsam
    iconsam says

    Looks fantastic.

  • rachel
    rachel says

    interesting! i never thought to use yuzu zest in pesto. shall try it if i can find the yuzu kosho in my local japanese supermarket

  • theory
    theory says

    I love the deconstructed element to it. This would be a great summer lunch dish. Kudos.

  • telliecoin
    telliecoin says

    i award you most creative way to use red cherry tomatoes!!! lovely dish :D

  • gordonator
    gordonator says


  • reinarama
    reinarama says

    I tried it... I think I put too much yuzu kosho

  • winnie
    winnie says

    Very elegant presentation. Looks delicious!

  • rasterboy
    rasterboy says

    wow. beautiful. i want this...now.

  • maksim
    maksim says


  • marianne49
    marianne49 says

    nice presentation , I like that, gonna make it next week!!

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