STEP 1/8
Cut off the tip of the perilla leaf with a knife and cut it in a way to grind it well with a blender.
STEP 2/8
Nuts such as almonds and pine nuts become more crispy and delicious once baked in a pan.
STEP 3/8
Grind perilla leaves with garlic, roasted almonds, whole hulu, and olive oil. I added about two pinch of salt to season it. I used the powder type Parmesan cheese at home, so I added 3 spoons and finished it.
STEP 4/8
Fresh perilla leaf pesto is done!
STEP 5/8
The texture is so chewy and it feels different from the long pasta noodles, and it's clean and good to dip into, so I made pasta using panne noodles.
STEP 6/8
In order to boil pasta noodles with al dente, you have to keep the cooking time. It takes about 8 minutes to boil the panne. Let's strain it for 8 minutes and drain it.
STEP 7/8
I made pasta with pesto and cream.
STEP 8/8
Cut cherry tomatoes into a bowl and finish with cheese and pepper!
1. It's only about 2-3 servings of perilla leaves, so I think it's best to make it little by little when you make it quickly.
2. Pesto is said to prevent discoloration if you pour about 1cm of olive oil on top.