Perilla Pesto Baguette recipe - ingredients, nutrition and when to eat it
Spread pesto made with perilla leaves, nuts, and olive oil on crisp toasted baguette.
Spread pesto made with perilla leaves, nuts, and olive oil on crisp toasted baguette. The fragrant perilla pairs well with the rich nuts, making this a good choice for a simple lunch or as a light dinner accompaniment.
Bread & brunch · 15 minutes to cook
Nutrition (per 146.5g serving): 478.3 kcal · protein 12.9g · carbohydrate 54.7g · fat 22.2g · sodium 656.7mg
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: Dry the perilla leaves well so the pesto doesn't turn watery.
Tips: For a nicer texture, pulse the pesto so the nuts stay slightly chunky instead of blending it completely smooth.
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Ingredients (1 serving)
- Baguette — 0.5 pc
- Perilla leaves — 8 pc
- Walnuts — 1 Tbsp
- Olive oil — 1 Tbsp
- Garlic — 0.5 clove
- Parmesan cheese — 1 Tbsp
- Salt — 0.1 tsp