Perilla Pesto Noodles: A Fragrant, Asian-Inspired Twist on Pesto Pasta

Perilla Pesto Noodles: A Fragrant, Asian-Inspired Twist on Pesto Pasta

Get ready to elevate your noodle game with these Perilla Pesto Noodles! This Asian-inspired take on classic pesto swaps traditional basil for fragrant perilla leaves (깻잎), blending their unique, herbaceous flavor with toasted pine nuts, garlic, and avocado oil for a vibrant, umami-packed sauce. Tossed with chewy wheat noodles and garnished with fresh perilla and sesame seeds, this dish is quick, flavorful, and downright addictive. It’s so good, I’m already dreaming of trying it with Thai basil next! Let’s dive into this simple, aromatic recipe that’s perfect for a cozy dinner or impressing your foodie friends.

Why You’ll Love These Perilla Pesto Noodles

• Unique Flavor: Perilla leaves bring a fragrant, slightly minty, and nutty twist that sets this pesto apart.

• Quick and Easy: Ready in under 20 minutes, perfect for busy weeknights.

• Vegan-Friendly: Naturally plant-based, with an optional Parmesan skip for a fully vegan dish.

• Versatile: Swap noodles or herbs to make it your own—Thai basil, anyone?

  Ingredients (Serves 1-2)

  For the Perilla Pesto:

• 1 pack (80g) fresh perilla leaves (also called shiso or kkaennip)

• 30g pine nuts, toasted until golden

• 4-5 cloves garlic

• 1/4 tsp sea salt, or to taste

• 60ml avocado oil

• Optional: Vegan Parmesan (or skip for a cheese-free version)

To Serve:

• ~300g fresh wheat noodles (kalguksu, udon, or spaghetti work great)

• Fresh perilla leaves, thinly sliced, for garnish

• Sesame seeds, for garnish

Instructions

1. Prep the Perilla Leaves: Wash the perilla leaves thoroughly and pat dry with a clean towel. Roughly chop the leaves to make them easier to process.

2. Make the Pesto: In a food processor, combine the chopped perilla leaves, toasted pine nuts, garlic cloves, and sea salt. Process until the mixture breaks down into a fine texture, scraping down the sides as needed. With the motor running, slowly drizzle in the avocado oil. Continue processing for another 30 seconds until the pesto is smooth and well combined. Taste and adjust salt if needed. Transfer to a jar.

3. Cook the Noodles: Bring a pot of water to a boil and cook your noodles according to package instructions. About 1 minute before they’re done, drain, reserving 1/2 cup of the noodle cooking water.

4. Toss with Pesto: In a large skillet over medium-high heat, add the cooked noodles, about 3 tbsp of the perilla pesto, and 1/3–1/2 cup of the reserved noodle water (add more if needed). Toss and cook for 1-2 minutes until the sauce thickens and coats the noodles evenly.

5. Serve: Transfer the noodles to a plate. Garnish with thinly sliced fresh perilla leaves and a sprinkle of sesame seeds. Serve hot and enjoy the fragrant, flavorful goodness!

Tips for Success

• Perilla Leaves: If you can’t find perilla (shiso), try Thai basil or a mix of basil and mint for a similar aromatic vibe.

• Noodle Options: Fresh kalguksu noodles are chewy and perfect, but dried udon, soba, or even spaghetti work well too.

• Pesto Storage: Store leftover pesto in an airtight jar in the fridge for up to 5 days, or freeze for up to a month. Cover with a thin layer of oil to keep it fresh.

• Customize It: Add sautéed veggies like mushrooms or zucchini, or toss in some chili flakes for a spicy kick.

• Make It Creamier: Stir in a splash of plant-based cream or a sprinkle of vegan Parmesan for extra richness.

Why These Noodles Are So Good

This Perilla Pesto Noodles recipe is a game-changer for pasta lovers looking for something new. The perilla leaves bring a uniquely fragrant, almost minty-anise flavor that pairs beautifully with the nutty pine nuts and garlicky avocado oil pesto. The chewy noodles soak up the sauce, while the fresh perilla and sesame seed garnish add a burst of freshness and crunch. It’s a dish that feels light yet satisfying, with bold Asian-inspired flavors that make every bite irresistible. So, grab some perilla leaves and get ready to twirl your fork into this fragrant, delicious dish! Have you cooked with perilla before, or are you inspired to try another herb like Thai basil? Share your thoughts in the comments section Pinterest—I’d love to hear and check out the Ultimate Plant Based Cookbook below! Happy cooking!