Saturday, September 1, 2007

Kkaennip pesto

Alice, Ben Cannon's mom, suggested that I make pesto with the fresh kkaennip (perilla) I had leftover after making ssam and the tomato, mozzarella, and kkaennip dish. It was a great idea. The kkaennip works extremely well in pesto form.


I made the pesto itself a few weeks ago. The rest of the kkaennip, a minced clove of garlic, pine nuts, salt, and enough olive oil to bring it together in a food processor. I put it in a small tupperware and floated some olive oil on top then froze it until Friday night when I heated it up and tossed with some thin spaghetti.

2 comments:

Azusa said...

we made cilantro pesto tonight - also highly recommended, with a little bit of basil, asiago and a dash of sugar.

David said...

That sounds tasty. She mentioned that she was experimenting with cilantro and different herb pestos. I'll give that a try next time I have a lot of leftover cilantro.