A former ESL teacher from Chuncheon, South Korea, demonstrates a Korean-American pesto, made from kkaenip, rather than basil.
30 Large, perilla
1 Cup (16 tbs), toasted
Extra virgin olive oil
1 Cup (16 tbs)
2 Cup (32 tbs)
1. Cook the pasta according to the directions on the package.
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.
6. Serve on a plate and garnish with some pine nuts.