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Peruvian Pesto (Tallarines Verdes)

Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4
Calories 728

Ingredients

  • 2 cups packed fresh spinach leaves stems removed
  • 1 cup packed fresh basil leaves
  • 5 ounces queso fresco
  • 2 whole garlic cloves peeled
  • 1/4 cup toasted walnut pieces
  • 1/4 cup evaporated milk
  • 3 Tbsp extra virgin olive oil
  • 1 tsp sea salt
  • 1/2 tsp freshly ground pepper
  • 1 pound spaghetti
  • 1-1/2 Tbsp kosher salt for the pasta water
  • Grated parmesan cheese for serving

Instructions

  • All ingredients ready? Let's begin!
  • In the jar of a high-speed blender, process the spinach, basil, queso fresco, garlic, walnuts, evaporated milk, olive oil, salt, and pepper into a smooth puree. Be sure to scrape down the sides of the blender a couple of times to make sure everything is well blended. Taste and adjust the seasoning if needed. Set the pesto aside or seal and refrigerate until ready to use.
  • Bring a large pot of water to a boil over high heat. Stir in 1-1/2 tablespoons of kosher salt. Add the pasta and cook according to the package directions.
  • Turn the burner down to low. Remove 1/3 cup of the pasta water and save. Drain the spaghetti in a colander.
  • Place the spaghetti back in the pot. Pour the pesto over the pasta and toss to coat. Thin the sauce with a little of the reserved pasta water until you achieve the desired consistency.
  • Transfer the spaghetti with the pesto verdes to a serving bowl. Sprinkle the parmesan cheese over the top and serve while warm. You can drizzle the dish with a little extra virgin olive oil if desired.

Nutrition

Calories: 728kcal | Carbohydrates: 91g | Protein: 26g | Fat: 29g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 36mg | Sodium: 1887mg | Potassium: 504mg | Fiber: 5g | Sugar: 6g | Vitamin A: 2114IU | Vitamin C: 6mg | Calcium: 369mg | Iron: 3mg