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Pasta With Korean Kkaenip (Perilla) Pesto

Tamar1973's picture
A former ESL teacher from Chuncheon, South Korea, demonstrates a Korean-American pesto, made from kkaenip, rather than basil.
Ingredients
  Kkaenip leaves 30 Large, perilla
  Pine nuts 1 Cup (16 tbs), toasted
  Minced garlic 2 Tablespoon
  Extra virgin olive oil 1 Cup (16 tbs)
  Salt 1 Teaspoon
  Ground pepper 1 Teaspoon
  Cooked spaghetti 2 Cup (32 tbs)
Directions

GETTING READY
1. Cook the pasta according to the directions on the package.

MAKING
2. In a blender, put the torn Perilla leaves.
3. Add the toasted pine nuts, minced garlic, extra virgin olive oil, salt and ground pepper.
4. Pulse it all together in to a fine paste.
5. In a large bowl, empty the pesto and add the cooked pasta in it and toss together.

SERVING
6. Serve on a plate and garnish with some pine nuts.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Fusion
Course: 
Main Dish
Taste: 
Savory
Method: 
Blending
Ingredient: 
Pasta
Servings: 
2

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