Shiso Pesto for a happy and flavorful summer!

Some people in the afternoon class and I were talking about this, and with summer fast approaching and the shiso growing, here is the recipe for shiso pesto.  Once you have all the ingredients, it takes only minutes to make and tastes amazing!  I find that while it is good the first day, it seems to get better the longer the flavors have time to meld together.  Oh, almost forgot to give credit, the recipe is from Miyoko Nishimoto-Schinner's Japanese Cooking, Contemporary and Traditional.  It's a vegan Japanese cookbook that has helped me immensely!

about 100 shiso leaves
1 cup extra virgin olive oil (this is an American cup, so you may need to add a little more if using a Japanese cup)
2 to 3 cloves of garlic (depending on your taste)
1/2 cup of pine nuts (see not above about olive oil)
2 to 3 tablespoons mild miso (I've used all types and it has always turned out good)
2 teaspoons umeboshi paste

Put all the ingredients in a blender or food processor and blend until smooth, you can leave it a little chunkier if you like it that way.  Toss the pesto with hot pasta.  The amount is according to your taste.  I start with about a tablespoon or 2 to an individual bowl of pasta, and then taste to decide if I want to add more.  Also this pesto is excellent on tofu, if you want a new twist on your hiya-yakko!  Hope you try and enjoy!  If you do let us know how it turned out for you.