Perilla Pesto Chicken Penne
Perilla pesto chicken penne uses Korean perilla leaves (kkaennip) and walnuts blended with olive oil into a thick pesto that coats penne and sliced seared chicken breast. The perilla delivers a grassy, slightly minty aroma that is fundamentally different from basil - closer to shiso but with a stronger sesame-like undertone. Walnuts add creamy body and lingering nuttiness to the pesto base. The chicken breast is seared in olive oil for a golden crust, then sliced thin to distribute evenly. Parmesan contributes salt and umami, and lemon juice provides enough acidity to balance the oil-heavy sauce. Penne's hollow tubes catch pesto inside, so each bite carries full flavor even without visible sauce on the surface.
Adjust Servings
Instructions
- 1
Cut chicken breast into bite-size pieces and season with salt and pepper.
- 2
Blend perilla leaves, walnuts, half the cheese, 3 tbsp olive oil, and lemon juice into pesto.
- 3
Cook penne in salted boiling water until al dente and reserve 1 cup pasta water.
- 4
Heat 2 tbsp olive oil with garlic, then cook chicken until done.
- 5
Add cooked penne and pesto, tossing over low heat with pasta water as needed.
- 6
Add remaining cheese and toss 1 more minute until the sauce coats the pasta.
- 7
Check seasoning, plate, and serve immediately.
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