Fusilli with Aromatic Perilla Leaf Pesto
Delightful Fusilli Pasta Tossed in Homemade Perilla Leaf Pesto, Using Perilla Instead of Basil
The word ‘pesto’ in Italian means ‘to pound’ or ‘to crush.’ While traditional pesto uses basil, you can achieve a wonderful flavor by substituting fresh baby spinach or, in a Korean twist, fragrant perilla leaves. You might worry about the strong aroma of perilla leaves in pasta, but it’s not as overpowering as you might think. Many Koreans prefer tomato or cream-based pasta sauces and might find olive oil-based pastas a bit unfamiliar. However, this perilla leaf pesto pasta is sure to challenge those perceptions with its uniquely captivating taste.
For Cooking the Pasta- Fusilli, for 2 servings
- Plenty of water
- 2 Tbsp coarse salt
For the Perilla Leaf Pesto- 10 perilla leaves
- 2 Tbsp pine nuts
- 2-3 cloves garlic
- 7 Tbsp olive oil
- Salt to taste
- 3 Tbsp grated Parmesan cheese or Grana Padano
- Freshly ground black pepper to taste
- 10 perilla leaves
- 2 Tbsp pine nuts
- 2-3 cloves garlic
- 7 Tbsp olive oil
- Salt to taste
- 3 Tbsp grated Parmesan cheese or Grana Padano
- Freshly ground black pepper to taste
Cooking Instructions
Step 1
First, prepare the Parmesan or Grana Padano cheese for the pesto. For block cheese, use a grater to finely grate it. Finely grated cheese will blend seamlessly into the pesto sauce. (As a tip, when using cheese in salads, you can also peel it with a vegetable peeler and cut it into larger pieces for a delicious nutty flavor.)
Step 2
In a blender or using a hand blender, combine the washed perilla leaves, pine nuts, garlic, and a pinch of salt. Begin adding the olive oil gradually while blending until you reach your desired consistency. If the perilla leaves are too many to blend at once, you can add them in two or three batches. Periodically, use a spatula to scrape down the sides of the blender, ensuring all leaves are incorporated, and continue blending. Start by adding about 6 tablespoons of olive oil as per the recipe to adjust the consistency.
Step 3
To the blended perilla pesto sauce, add the finely grated Parmesan cheese you prepared earlier and mix gently. Your delicious perilla leaf pesto is now complete!
Step 4
Transfer the finished perilla pesto sauce to a storage container. To help preserve its fresh green color and prevent browning, pour about 1 tablespoon of olive oil over the surface of the pesto to create a protective layer.
Step 5
Now, it’s time to cook the pasta. In a large pot, bring plenty of water to a boil and add about 2 tablespoons of coarse salt. Once the water is boiling, add the fusilli and cook according to the package directions or until al dente. Drain the cooked fusilli in a colander. Absolutely do not rinse it with cold water! If you’re not serving it immediately, toss the drained fusilli with a little olive oil to prevent the pasta from sticking together or becoming mushy.
Step 6
Add a generous amount of the prepared perilla pesto to the drained fusilli and toss until well combined, adjusting to your taste. For an extra touch, sprinkle some grated Parmesan cheese on top and garnish with thinly shredded perilla leaves. Your aromatic perilla leaf pesto fusilli pasta is ready to be enjoyed!
