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Perilla Pesto Noodles 🍃 Here's my Asian version of pesto pasta using perilla (깻잎) and let me tell ya, it's the GOOODS!! Personally I love perilla and find the flavour to be so fragrant and unique! I'd love to try some other pesto herb variations next time... I'm thinking Thai basil?! 👀 Ingredients Pesto 1 pack (80g) fresh perilla leaves 30g pine nuts, toasted until golden 4-5 cloves garlic 1u002F4 tsp sea salt, or to taste 60mL avocado oil Optional: Parmesan (I don't typically have any vegan cheese on hand so didn't add any) To serve Wheat noodles (I used fresh kalguksu noodles, ~300g for 1 serve when cooked) Fresh perilla, thinly sliced Sesame seeds Method: 1. Wash your perilla leaves and dry well. Roughly chop and add into a food processor along with the pine nuts, garlic and salt. Process until it has broken down into a fine texture, scraping down the sides in between as needed. 2. With the motor still running, slowly stream in your oil. Once all the oil has been used, continue to process for another 30 seconds until well combined. 3. Taste, season if needed and transfer into a jar. 4. Bring a pot of water to the boil and cook your noodles. About 1 min before they're done, drain. Also set aside some of the cooking liquid to use. 5. Add a portion of noodles to a pan along with some pesto (~3 tbsp) and a splash of the noodle cooking liquid (start with 1u002F3-1u002F2 cup and add more as needed). Turn the heat up to medium high and cook until sauce has thickened. 6. Transfer to a plate and garnish with fresh perilla and sesame leaves. Enjoy!