Korean-Italian Pesto - curiously tasty

Snuggled under the doona on the couch watching Nigella on a cold cold COLD Sunday afternoon, I found myself bemoaning the lack of fresh basil in Korea.  I have tried to grow it, with little to no success.  You can buy enough basil for sprinkling on a dish but Nigella was making pesto, so I wanted to make pesto, and that would take a "second mortgage" amount of basil.  So I thought why not use what I've got.  Let me introduce you to perilla leaves...

Perilla leaves, called ggaennip in Korean, are often referred to as sesame leaves.  The leaves have a minty-sesame-apple-coriander type flavour....so, in short, delicious.  Most commonly used to wrap up pieces of bbq pork, I decided I would use them to make a Korean-ish pesto.

Following Nigella's lead, I threw a bit of each of the following things into the food processor:
- garlic
- pine nuts
- cherry tomatoes
- anchovies (to add salt, rather than parmesan cheese)
- capers
- raisins
- olive oil
- a giant handful of perilla leaves.

Threw the result into a dish of cooked pasta and the result was pretty good actually.  It didn't taste like any pesto I'd ever eaten before, but it was really quite nice.  I had my doubts about the raisins, but Nigella added raisins and who was I to argue?!  I have since tried it without and turns out Nigella is right on this one (no surprise there), the pesto needs a little bit of sweet to counterbalance all the other flavours.

I wonder what else I can adapt to suit Korean ingredients?