Korean Perilla Pesto
Korean Perilla Pesto is a gluten free, dairy free, paleolithic, and lacto ovo vegetarian condiment. This recipe serves 8. One portion of this dish contains approximately 1g of protein, 10g of fat, and a total of 96 calories. For 74 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 45 minutes. 5 people found this recipe to be tasty and satisfying. This recipe is typical of Korean cuisine. This recipe from Foodista requires pepper, pine nuts, garlic, and extra virgin olive oil—the best you can afford. Overall, this recipe earns a pretty good spoonacular score of 45%. Similar recipes include Kkaetnip Jangajji (Korean Pickled Perilla Leaves), Marinated Perilla Leaves, and Crab-and-Perilla Summer Rolls.
Ingredients
pack of fresh sesame leaves, approximately 25 to 30 leaves
1 pack of fresh sesame leaves, approximately 25 to 30 leaves.
pine nuts, toasted in a dry pan until slightly brown
1/2 cup of pine nuts, toasted in a dry pan until slightly brown
minced garlic
2 tablespoons minced garlic,
extra virgin olive oil—the best you can afford
3/4 cup of extra virgin olive oil—the best you can afford
salt
1/2 teaspoon of salt,
black pepper
1/4 teaspoon black pepper