Perilla Pesto Pasta recipe - ingredients, nutrition and when to eat it
This pasta is tossed with pesto made by blending perilla leaves with nuts and olive oil.
This pasta is tossed with pesto made by blending perilla leaves with nuts and olive oil. The fresh, fragrant aroma and nutty flavor make it a lovely choice for a fragrant lunch or a light dinner.
Vegetables · 20 minutes to cook
Tips: After washing the perilla leaves, dry them well so the pesto doesn’t turn watery.
Tips: Cover leftover pesto with a thin layer of olive oil, refrigerate, and use within 2–3 days.
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Ingredients (1 serving)
- Cooked pasta — 180 g
- Perilla leaves — 10 pc
- Walnuts — 2 Tbsp
- Olive oil — 1.5 Tbsp
- Parmesan cheese — 1 Tbsp
- Garlic — 1 pc
- Lemon juice — 1 tsp
- Salt — 0.5 tsp