Tim Archuleta's Shiso Pesto

Photo credit: Alanna Hale

Yahoo Food is a proud sponsor of Indie Chefs Week, a three-night dinner series in Costa Mesa, California celebrating America’s best up-and-coming chefs. Every day, until the first dinner on October 16, we’ll feature one chef and his or her favorite recipe. Oh, and tickets are still available!

Who: Tim Archuleta, chef and owner of ICHI Sushi + NI Bar and ICHI Kakiya (coming this fall) in San Francisco, California.

Tool he can’t live without: “Of course, Japanese knives,” which tend to be super sharp and lightweight.

Ingredient he’s obsessed with: Yuzu, a tart Asian citrus fruit.

His recipe: Shiso Pesto Somen Salad. Shiso tastes herbaceous and citrusy; this is a bright take on the classic Italian basil pesto.

Shiso Pesto Somen Salad
Serves 2

4 oz. somen noodles
5 bunches shiso leaves
3/4 cup grapeseed oil
1/4 tsp. salt
1/4 oz. yuzu juice
1 Tbsp. lemon zest

Bring 2 quarts heavily salted water to a boil. Add noodles and stir once, then leave to cook until al dente. Strain and then plunge into a bowl of ice water to cool. Strain again and set aside, refrigerating until use.

Combine shiso leaves, oil and salt in a blender. Pulse until smooth.

Dress noodles with shiso pesto, then mix in yuzu juice.

Serve either on plates or in a big bowl, family-style, garnished with lemon zest.