Easy to make Peruvian Style Pesto or Tallarines Verdes

October 28, 2019 SouthAmerica

Once more I am craving some of my Peruvian food. This time, I would like to share with you our famous Tallarines Verdes which is known as Pesto. If I remember well my mom used to make this with just a big bunch of basil (albahaca.) Today I am making it in a more modern way, combining basil with spinach. Long ago in Peru they started adding spinach and reducing the amount of basil in their recipes. They believed too much basil wasn’t very good for you.

The traditional Pesto sauce from Italy is a raw sauce. In Peru they like to cook the sauce, before mixing it with the pasta. There are different ways to do this, some people bring the basil to a quick boil, and then blend it. I am blending all the ingredients first and then cook it.

Again, I am adapting the recipe based on what I have in my kitchen at the moment. I am replacing Queso Fresco for Feta cheese, we all like feta cheese. In Peru they use spaghetti to prepare this dish, I am using fettucine instead. Also, they use cream to thicken the sauce, but we are trying to stay away from too much dairy. I am using water instead, but milk would make it creamier.

In Peru they top this dish off with Apanado (breaded beefsteak.) We are omitting the meat and enjoying this easy to make Peruvian Pesto.

Serves 4

Ingredients:

1 big bunch of Spinach

1 3oz. package of basil

1 cup of water or milk if you prefer

¼ cup pecan or walnuts chips (optional)

½ yellow onion

1 garlic clove

2 Tbsp. Of Olive oil

Feta Cheese to your liking

Salt and Pepper to taste if necessary

Preparation:

Follow directions and cook the pasta, either Spaghetti or Fettuccini.

In a blender add most of the ingredients except the cheese, blend and add the feta cheese in small batches until you have a smooth sauce. Sometimes you have to add more olive oil to achieve this. Taste and add some salt and pepper.

In a frying pan pour the sauce and cook it for about 2 minutes, or until the sauce changes its color and becomes more aromatic. Mix with the cooked pasta and garnish with more feta cheese or Parmigiano Reggiano if you like.