Chilled Spaghetti with Shiso Pesto

1. 1

   Slice the garlic.

2. 2

   Put into a frying pan with the olive oil, and cook over low heat until fragrant.

3. 3

   Let cool.

4. 4

   Dry roast the ground sesame seeds until it's fragrant.

5. 5

   Let cool.

6. 6

   Wash the shiso leaves and pat dry well.

7. 7

   If they are still wet, the flavor will be diluted, so pat dry well with paper towels.

8. 8

   Use a food mill, food processor or blender to grind up the garlic and oil, ground sesame seeds, shiso leaves and ingredients together into a paste.

9. 9

   Chill in the refrigerator.

10. 10

    Cook the spaghetti in salted water for 30 seconds to a minute longer than indicated on the package.

11. 11

    Rinse the cooked spaghetti in running water to cool.

12. 12

    Put it in a bowl of ice water to firm the noodles.

13. 13

    Drain very well, transfer to a bowl, and toss with the chilled shiso sauce.

14. 14

    Sprinkle with shredded shiso leaves, sesame seeds, and shredded nori seaweed and serve.

* Per serving · 4 servings · Values may vary.