| Prep: 15 mins | Cook: No cook | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 263 | 24g | 4g | 4g |
| sugars | fibre | protein | salt |
| 1g | 2g | 5g | 0.4g |
Imagine a fruit-inspired pesto that weaves together the earthy richness of fresh basil, the unique botanical essence of perilla leaves, and the zesty sparkle of lemon – a symphony of flavors blended into a perfect harmony. Welcome, my friends, to the world of Perilla Leaf Pesto, a show-stopping, summertime recipe worth every savory spoonful.
The Allure of Wild Edibles
As a recipe developer born and raised in the cradle of the Rocky Mountains, I’ve always had a deep affection for the culinary potential tucked away in nature. It’s in the craggy mountain trails and dense forest canopy that I’ve discovered wild ingredients like perilla leaves, which lend a distinct, minty bite to this Perilla Leaf Pesto recipe. What began as curiosity turned into a love affair with wild edibles, grounding my cuisine in a true sense of place.
Nutrition & Taste, Hand in Hand
What’s even better is the fact that this pesto recipe is teeming with health benefits. Perilla leaves are known for their anti-inflammatory properties and abundant antioxidants, while healthy fats from the pine nuts and extra virgin olive oil can support heart health. Paired with the gut-friendly garlic, and vitamin C-packed lemon, this is a dish that truly marries nutrition and taste.
And if you’re having déjà vu, there’s a reason for it. This recipe gives a tasteful nod to classic pesto, traditionally made with basil, pine nuts, and Parmesan cheese. The twist here is the perilla leaf, a close relative to the mint family, which adds an extra level of depth and peppery notes. It enhances the dish beautifully, making it a versatile partner for pasta, roasted vegetables, or even a flavorful spread for sandwiches. And trust me, the fusion of both traditional and unexpected elements will leave your taste buds yearning for more.
So, whether you’re rustling up a quick weekday meal or entertaining your loved ones, this Perilla Leaf Pesto could become your next sensation. I’m always thrilled to share dishes that resonate with my affinity for nature and its bountiful offerings, and this pesto is no exception. For those who want to dive into a unique culinary adventure or simply enjoy a delicious and heart-healthy dish, this Perilla Leaf Pesto is definitely for you.
Now, if you’ll excuse me, my partner Gordon is requesting another batch. It seems like our love for this recipe is quite contagious!
What You’ll Need
- 2 cups of fresh basil leaves
- 1 cup of fresh perilla leaves
- 3 cloves of garlic
- 1/2 cup of pine nuts
- 1/2 cup of freshly grated Parmesan cheese
- 1/2 cup of extra virgin olive oil
- 1 lemon, juice and zest
- Salt to taste
- Pepper to taste
Method
Step One
Start by toasting the pine nuts. Heat a small pan over medium heat, add the pine nuts and toast them until they’re lightly browned and fragrant. This should take 2-3 minutes. Be careful not to burn them. Once they’re toasted, move them to a plate and set aside to cool.
Step Two
Next, prepare the perilla and basil leaves. Rinse them well under cold water and then pat dry. Carefully remove the leaves from the stems.
Step Three
Peel the garlic cloves. If you prefer a milder garlic flavor, you can blanch the cloves by boiling them in small pot of water for about 5 minutes before peeling.
Step Four
Grate your fresh Parmesan cheese and set aside. Remember, fresh is always best when it comes to cheese!
Step Five
In a food processor, combine the basil and perilla leaves, toasted pine nuts, garlic cloves, and grated Parmesan cheese. Pulse until everything is combined.
Step Six
With the food processor still running, slowly drizzle in the extra virgin olive oil. This will help to emulsify the pesto and give it a creamy texture.
Step Seven
Add the fresh lemon juice and zest to the pesto. Season with salt and pepper, to taste. Pulse a few more times to make sure everything is well mixed.
Step Eight
Your Perilla Leaf Pesto is now ready! Store it in an airtight container in the fridge for up to a week. Enjoy it with pasta, on sandwiches, or as a delicious topping for chicken or fish!
