about 25 shiso leaves
2 umeboshi, pitted and roughly chopped
1 small clove garlic
2 tablespoons toasted pine nuts
freshly ground pepper
This makes enough pesto for about a half-pound of pasta.
Roughly chop the umeboshi and put into the blender along with the garlic, shiso leaves, a squeeze of lemon (about 1 teaspoon or so) and about 1/3 cup olive oil.
Then add the pine nuts and freshly cracked pepper and blend till smooth.
Taste and adjust seasonings. It should be on the salty-side.
Mix with your favorite noodles, adding a little bit of pesto at a time to reach optimum balance.