Chilled Spaghetti with Shiso Pesto

• 3 clove Garlic
• 2 tbsp Olive oil
• 4 tbsp Ground sesame seeds
• 40 leaves Shiso leaves
• 6 tbsp Olive oil
• 2 tbsp Finely grated cheese
• 1 tsp Kombu tea
• 1 tsp Chicken soup stock granules
• 1/3 tsp Black pepper
• 1 tsp Soy sauce
• 2 tsp Mirin
• 1 bit less than 1/2 teaspoon Lemon juice
• 1 dash Salt
• 350 grams Spaghetti
• 2 to 3 Shiso leaves to finish
• 1 (to taste), optional Toasted sesame seeds to finish
• 1 (to taste), optional Shredded nori seaweed to finish

1. Slice the garlic.
2. Put into a frying pan with the olive oil, and cook over low heat until fragrant.
3. Let cool.
4. Dry roast the ground sesame seeds until it's fragrant.
5. Let cool.
6. Wash the shiso leaves and pat dry well.
7. If they are still wet, the flavor will be diluted, so pat dry well with paper towels.
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. Chill in the refrigerator.
10. Cook the spaghetti in salted water for 30 seconds to a minute longer than indicated on the package.
11. Rinse the cooked spaghetti in running water to cool.
12. Put it in a bowl of ice water to firm the noodles.
13. Drain very well, transfer to a bowl, and toss with the chilled shiso sauce.
14. Sprinkle with shredded shiso leaves, sesame seeds, and shredded nori seaweed and serve.

clove garlic, olive oil, ground sesame seeds, leaves, olive oil, cheese, chicken soup stock granules, black pepper, soy sauce, mirin, lemon juice, salt, finish, sesame seeds, finish

Taken from cookpad.com/us/recipes/153037-chilled-spaghetti-with-shiso-pesto (may not work)