Perilla Pesto pasta as I’ve learned from @mayersung

photos from the @ODDAmagazine feature are up on ig :) and here’s the recipe:

10-15 leaves of perilla (kketnip)

1 cup toasted pine nuts

150g Parmesan cheese, cut into small pieces (or a handful)

2 cloves garlic

Black pepper

1 tsp sugar

3/4 cup olive oil

1. Blend everything except olive oil in a food processor, scraping the sides as you go

2. Drizzle in the olive oil until incorporated

3. Store in a jar refrigerated, or in the freezer, in ice cube trays

Enjoy in pasta, sandwiches, fried eggs, and tteokbokki!

#tteokbokki #perillaleaves #perilla