Korean Perilla Pesto
Category: Side Dishes | Blog URL: http://www.foodista.com/recipe/BRFS7BMZ/korean-perilla-pesto
This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010.
Ingredients
Preparation
Tools
About
The main ingredient of our recipe is called the Perilla leaf . The Korean word for this leaf is kkaenip (깻닢). The Japanese call it shiso, and that term has become more well known in America as well. Some books mis-translate it as “sesame leaf” but it bears no direct relation to sesame at all.
It is an herb in the mint family, somewhat related to basil. Most Koreans either make it into kimchi or they eat it raw and wrap it around rice for a tasty snack. Every time I go to the Korean grocery store, I noticed these leaves there so I decided to come up with a Koreafornia spin on them. The best idea I came up with was to make them into a pesto.
If you want to watch me making the pesto, go to http://www.youtube.com/watch?v=q-OKtP3PnJI . For some "behind the scenes" commentary, go to http://koreanforniancooking.blogspot.com/2009/09/behind-scenes-kkaenip-pesto.html .
Comments
December 4, 2009
Vegetarian recipes only for yer submissions?
No kimchi pizza? wah!
:)
September 19, 2010
I made this in a very similar manner, only I added white pepper, the zest of one lemon, and 1 T. lemon juice. I used less oil (1/2 C.) and 2 C. roughly chopped leaves. Delicious!