Ingredients

• 25-30 Perilla (shiso) leaves
  
• ¹/₂ cup toasted pinenuts
  
• 2 tablespoons minced garlic
  
• ³/₄ cup extra-virgin olive oil (the best you can afford)
  
• ¹/₂ teaspoon salt
  
• ¹/₂ teaspoon black pepper