STEP 1/11
First, wash the perilla leaves, the main ingredient of the day.
STEP 2/11
Stir-fry pine nuts in a non-greased pan.
You can use pine nuts to make pesto, but you can use other nuts.
I used cashew nuts and walnuts with pine nuts.
STEP 3/11
Stir-fry cashew nuts in an ungreased pan.
STEP 4/11
Blanch walnuts once in hot water to remove the astringency of the skin and stir-fry them in a pan.
I added whole garlic and stir-fried it.
(To get rid of the spicy taste!)
STEP 5/11
Put the drained perilla leaves in a blender and grind 150ml of olive oil.
(I made the concentration dry, so please adjust the concentration with olive oil to suit your taste!)
STEP 6/11
Add the nuts and add 1/2t of salt when ground to a certain extent.
STEP 7/11
Grind finely throughout.
STEP 8/11
If it's too dry, add more olive oil to adjust the concentration.
Add a little Parmesan cheese powder to your liking.
The perilla leaf pesto is done very simply.
STEP 9/11
I'm going to make perilla leaf pesto pasta now.
Boil pasta noodles in boiling water for 10 minutes.
STEP 10/11
Rinse well-boiled pasta noodles in cold water and shake off the water.
STEP 11/11
Place pasta noodles in appropriate bowl and place appropriate amount of perilla leaf pesto.
If you cut cherry tomatoes in half and put them on top, perilla leaf pesto pasta is complete!!
It's good to make a large amount of perilla leaf pesto and eat it after refrigerating it.
Adjust the concentration of pesto with olive oil.