Makes 1 cup
Not a straight basil mixture, this version includes parsley, cilantro, and perilla - a kind of mint (it’s also called Japanese basil, or shiso). If you cannot find it, use 1/2 cup more basil.
|3||cloves garlic, coarsely chopped|
|3/4||cup olive oil|
|Salt, to taste|
|4||cups basil leaves|
|1||cup parsley leaves|
|1/2||cup cilantro leaves|
|1/2||cup perilla leaves|
1. In a food processor, combine garlic, 3 tablespoons of the olive oil, and salt. Blend well.
2. Add basil, parsley, cilantro, and perilla. With the machine running, begin to slowly drizzle in remaining olive oil. Stop and scrape down sides of the bowl. Blend until the pesto is a paste-like consistency.
3. Taste for seasoning, and add more salt, if you like.
4. Use at once or transfer to a jar: Pour a thin layer of olive oil on top, seal, and store in the refrigerator for up to 1 week.
Adapted from Jake Brenner