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The ingredients needed to prepare Chilled Spaghetti with Shiso Pesto:
- Take 3 clove ☆Garlic
- Get 2 tbsp ☆Olive oil
- Provide 4 tbsp Ground sesame seeds
- Get 40 leaves Shiso leaves
- Provide 6 tbsp ★ Olive oil
- Get 2 tbsp ★ Finely grated cheese
- Use 1 tsp ★ Kombu tea
- You need 1 tsp ★ Chicken soup stock granules
- You need 1/3 tsp ★ Black pepper
- Provide 1 tsp ★ Soy sauce
- Prepare 2 tsp ★ Mirin
- You need 1 bit less than 1/2 teaspoon ★ Lemon juice
- Use 1 dash ★ Salt
- Use 350 grams Spaghetti
- Take 2 to 3 Shiso leaves to finish
- Provide 1 (to taste), optional Toasted sesame seeds to finish
- Take 1 (to taste), optional Shredded nori seaweed to finish
Steps to make Chilled Spaghetti with Shiso Pesto:
- Slice the ☆ garlic. Put into a frying pan with the olive oil, and cook over low heat until fragrant. Let cool.
- Dry roast the ground sesame seeds until it's fragrant. Let cool.
- Wash the shiso leaves and pat dry well. If they are still wet, the flavor will be diluted, so pat dry well with paper towels.
- 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. Chill in the refrigerator.
- Cook the spaghetti in salted water for 30 seconds to a minute longer than indicated on the package.
- Rinse the cooked spaghetti in running water to cool. Put it in a bowl of ice water to firm the noodles.
- Drain very well, transfer to a bowl, and toss with the chilled shiso sauce.
- Sprinkle with shredded shiso leaves, sesame seeds, and shredded nori seaweed and serve.
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