Preheat the oven to 350F (175C).
Place the pine nuts on a sheet tray. Toast in the oven for 10 to 15 minutes, making sure to flip every 5 minutes. Once the pine nuts are light brown in color, remove them from the oven and set aside to cool.
In a pot with boiling water, blanch the perilla leaves for about 15 seconds. Immediately transfer the perilla leaves into an ice bath. Once cooled, squeeze the perilla leaves to remove excess water.
In a food processor or blender, combine perilla leaves, toasted pine nuts. garlic cloves, parmesan cheese, olive oil, lemon juice, salt and pepper. Blend until smooth.
If the pesto is too thick, slowly drizzle in more extra virgin olive oil while blending until it reaches your desired consistency. At this point, taste for seasoning and adjust if needed.
If not using right away, transfer to an air-tight glass container and drizzle extra virgin olive oil on top. This will prevent the pesto from oxidizing. Store in the fridge for up to 1 week.
