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Purple Perilla Pesto does not rock my world.

comments (1) August 24th, 2009 in blogs

mgervais Michelle Gervais, Associate Editor
3 users recommend
Perilla has taken over my garden, but thats OK!
A bunch of perilla for pesto
After a washing, the leaves go into the food processor
Mmmm, olive oil!
Adding the walnuts. Maybe this will help!
And perhaps some parmesan cheese...
Purple Perilla Pesto! Not very purple...
The finished product: Pasta with Purple Perilla Pesto! Not very exciting. Sigh.
Perilla has taken over my garden, but thats OK! Click the image to enlarge.

Perilla has taken over my garden, but that's OK!

Photo: photo by Michelle Gervais
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I have a serious overabundance of perilla (Perilla frutescens and cvs., annual). Don’t get me wrong, I love it, but it’s getting a bit out of control as it reseeds year after year in my garden. My fellow editor, friend, and neighbor, Kerry, offered last week to help me rip out a section of my garden to install a fall vegetable garden, and a massive stand of perilla is in the way. It seemed a shame to waste all of that perilla, so I did some research.

Perilla, also known as shiso, is a Japanese herb that’s often found in sushi. The purple-leaved variety, which is what I have, is a traditional dye for plums. Neither use was really of interest to me, since I’d rather order takeout sushi, and I won’t be dying plums any time soon. My next option, according to the almighty Google gods, was pesto. Hmmm. Perilla does have a unique flavor, kind of spicy, with a hint of mint. And visions of pink-tinted pasta danced through my head! Purple Perilla Pesto it is, I thought.

Saturday morning I harvested a bunch of leaves and brought them inside. After a good washing, I dug out the food processor and started experimenting. I whirred the bin full of leaves with some olive oil first. After a taste, which didn’t thrill me, I added more olive oil. Then some toasted walnuts. Then some parmesan cheese. And lots of salt. Meanwhile, a pot of spaghetti boiled on the stove.

By this time I was fully committed, as unexciting as the product seemed to be. I tossed the pasta with a healthy spoonful of my new batch of pesto. Did it turn pink? No. Did the flavor knock my socks off? No. In fact, I think the walnuts, olive oil, and cheese were the only thing that saved it. Would I make it again? Well, the leftovers are in the fridge, and I don’t have plans to visit them any time soon…

Anybody else used their perilla sucessfully? I could sure use some ideas.

posted in: Perilla
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Comments (1)

arthurb3 writes: Purple Perilla makes a great annual hedge and a good "green manure" but I cannot stomach it in anything! I have tried using it to make flavored oils-- nasty. After my experience I haven't tried using it in any other foods. I agree Michelle!

www.arthurinthegarden.com Posted: 10:11 am on September 9th
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