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Ingredients - Chilled Spaghetti with Shiso Pesto:

1. Require 3 clove - ☆Garlic
2. You need 2 tbsp for ☆Olive oil
3. Give 4 tbsp of Ground sesame seeds
4. Prepare 40 for leaves Shiso leaves
5. Require 6 tbsp for ★ Olive oil
6. Get 2 tbsp ★ Finely grated cheese
7. You need 1 tsp for ★ Kombu tea
8. You need 1 tsp - ★ Chicken soup stock granules
9. Need 1/3 tsp of ★ Black pepper
10. Provide 1 tsp for ★ Soy sauce
11. Give 2 tsp - ★ Mirin
12. You need 1 of bit less than 1/2 teaspoon ★ Lemon juice
13. Need 1 dash ★ Salt
14. Take 350 grams - Spaghetti
15. Give 2 - to 3 Shiso leaves to finish
16. Take 1 of (to taste), optional Toasted sesame seeds to finish
17. Require 1 of (to taste), optional Shredded nori seaweed to finish

Chilled Spaghetti with Shiso Pesto making process:

1. Slice the ☆ garlic. Put into a frying pan with the olive oil, and cook over low heat until fragrant. Let cool.
2. Dry roast the ground sesame seeds until it's fragrant. Let cool.
3. 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.
4. 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.
5. Cook the spaghetti in salted water for 30 seconds to a minute longer than indicated on the package.
6. Rinse the cooked spaghetti in running water to cool. Put it in a bowl of ice water to firm the noodles.
7. Drain very well, transfer to a bowl, and toss with the chilled shiso sauce.
8. Sprinkle with shredded shiso leaves, sesame seeds, and shredded nori seaweed and serve.

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