Solo Cooking God's Perilla Leaf Pesto Pasta
An ultra-simple pasta made by blending Korean perilla leaves, convenience store mixed nuts, and olive oil into a pesto, then mixing it with noodles.
Ingredients needed 1 servings
Recipe
Cooking tips
- If the pesto is too thick and doesn't blend well, gradually add more olive oil to adjust the consistency.
- 'Anchovy fish sauce' wonderfully replaces the Parmesan cheese and salt in Italian pesto, creating a harmonious explosion of Western and Korean savory flavors.
- Store the finished perilla pesto in an airtight container, covering the surface with a thin layer of olive oil, and refrigerate. It can be used in various dishes for up to a week.
Recommended for
- Those who love basil pesto pasta but find the expensive ingredients burdensome and want to substitute with perilla leaves from the fridge.
- Those who want to easily whip up a unique and sophisticated noodle dish for wine pairing or a home party.
Shop ingredients on Coupang(Ad)
Did you cook this?
How did it turn out when you followed this recipe?
Your cooking experience helps everyone find recipes they can trust.
Loading cooking feedback…
You might also like
- Seungwoo Dad's Kkaennip Pesto Pasta
- Ttukdak Hyung's Kkaennip Pesto Pasta
- Fabri's Perilla Leaf Pesto Trofie Pasta
- Raymon Kim's Spinach Basil Pesto Pasta
- Striker Chef Spinach Pesto Pasta
- Lee Jae-hoon's Feta Cheese Basil Pesto Pasta
- Lee Hye-jung's Basil Pesto Pasta
- Ttukdak Hyung's Perilla Seed Pesto
- Striker Chef Perilla Pesto Spinach Gnocchi
- Raymon Kim's Walnut Pesto Chicken Breast Pasta
