Perilla Pesto Rice recipe - ingredients, nutrition and when to eat it
Grind perilla leaves and nuts with olive oil to make a pesto, then toss it with warm rice for a simple rice bowl.
Grind perilla leaves and nuts with olive oil to make a pesto, then toss it with warm rice for a simple rice bowl. The perilla leaves taste fresh and the nuts add a savory richness, making it a lovely easy lunch.
Vegetables · 10 minutes to cook
Nutrition (per 263g serving): 538.6 kcal · protein 9.7g · carbohydrate 70.6g · fat 23g · sodium 427.7mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: The perilla flavor stays brighter if you make only as much pesto as you need, rather than blending a large batch to store in the fridge.
Tips: Toast the walnuts over low heat for about 2 minutes and let them cool before grinding to bring out their nutty aroma.
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Ingredients (1 serving)
- Rice — 1 bowl
- Perilla leaves — 10 pc
- Walnuts — 1 Tbsp
- Olive oil — 1 Tbsp
- Garlic — 0.5 pc
- Parmesan — 1 Tbsp
- Salt — 0.2 tsp