Herb Pasta with Green Perilla Paste

Cook time:25 minutes Good For: Blood Pressure, Diet & Healthy Key ingredients: Aojiso (Green Perilla) Calories:525 kcal
A clever and healthy take on pesto.
Green perilla contains vitamins, minerals, beta-carotene, calcium, iron, potassium, magnesium, and zinc and purify the bloodstream. Green perilla may also enhance learning ability.


  • 250g (8.82 oz / 0.55 lb.) Spaghetti Pasta
  • 1 tbsp Virgin Olive Oil
    For Sauce
  • 2 tbsp Olive Oil
  • 2 pieces of Garlic
  • 1/2 Onion
  • 6 Aojiso (Green perilla)
  • 80cc (2.71 fl oz) Water
  • 1 tsp Granular Soup Stock
  • 4 tbsp Basil Paste
  • 4 tbsp White Wine
  • Salt and Pepper
  • Some Komatsuna (Japanese mustard spinach)


  • Cook up pasta
  • Drain the cooked pasta, and mix with 1 tbsp of virgin olive oil
  • Mince the garlic and onion
  • In a frying pan, heat some virgin olive oil
  • Add the garlic and onion, and stir fry until they are translucent light brown
  • In a food processor, mix green perilla and fried garlic and onion
  • [Make the sauce] In a pan, boil at least 80cc (2.71 fl oz) of water
  • Dissolve 1 tsp of Granular Soup Stock
  • Add 4 tbsp of each basil paste and white wine, to the mixed from the food processor
  • Finish the sauce by seasoning with salt and pepper
  • Blanch the Komatsu by inserting the stocks first into boiling water with a pinch of salt
  • Immediately douse in cold water and squeeze excess water by hand
  • Arrange the pasta, Komatsuna on a serving dish, and pour on sauce, and serve

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