Peruvian Style Pesto
I would like to start by thanking my mom and dad, my husband Nick and our dogs….what?! Don’t tell me you don’t practice your Oscar’s acceptance speech every now and then. You never know right? It’s award show season so why not. Apparently this year there’s not enough diversity among the Oscar nominees so Will Smith is boycotting….but Chris Rock is hosting?…I’m confused about the whole thing. However, since it’s such an issue, I have decided to add some diversity to my cooking just to be on the safe side. Green food just doesn’t get the same attention and treatment as other foods so I’ve provided a little bit green food love for you. Green food matters!
This recipe has been my favorite for as long as I can remember. Yes it’s green, and yes I ate it as a toddler. Magic, I know. The original recipe is Peruvian and the traditional name is “Tallerines Verdes”, which literally means green noodles. It is basically just a pesto, but it is unique in that it typically contains cheese. Fabulous right? I’ve always though so. Take a step out of your comfort zone and try some green food today! I hope you and your family enjoy this as much as I always have. Salud!
Ingredients
- 1/2 cup vegetable oil
- 1/2 cup whole walnuts
- 1 12 oz can of evaporated milk
- 1 8oz block of feta cheese
- 1/2 cup basil leaves packed
- 2 1/2 cups of baby spinach leaves packed
- 2 cloves garlic
- 1/2 tsp salt
- 1/2 tsp pepper
Instructions
Combine vegetable oil, walnuts, garlic, salt and pepper into a blender and blend on high until the nuts and garlic are sufficiently chopped.
Break up the block of feta cheese and add it to the blender (you can also use crumbled feta, I just prefer the block…uniformity and what not).
Pour the evaporated milk in the blender as well, and blend on high until everything is combined.
Add the basil and spinach and blend until leaves are distributed evenly throughout the sauce.
I usually add a little bit more salt at this point. Taste your pesto first, but you can also add more of some of the other ingredients as well. For example: I love mine to have lots of pepper and lots of basil. It’s all up to you.
Serve over a pasta of your choice and garnish with chopped walnuts and Parmesan. Enjoy!
- 1/2 cup vegetable oil
- 1/2 cup whole walnuts
- 1 12 oz can of evaporated milk
- 1 8oz block of feta cheese
- 1/2 cup basil leaves packed
- 2 1/2 cups of baby spinach leaves packed
- 2 cloves garlic
- 1/2 tsp salt
- 1/2 tsp pepper
- Combine vegetable oil, walnuts, garlic, salt and pepper into a blender and blend on high until the nuts and garlic are sufficiently chopped.
- Break up the block of feta cheese and add it to the blender (you can also use crumbled feta, I just prefer the block…uniformity and what not).
- Pour the evaporated milk in the blender as well, and blend on high until everything is combined.
- Add the basil and spinach and blend until leaves are distributed evenly throughout the sauce.
- I usually add a little bit more salt at this point. Taste your pesto first, but you can also add more of some of the other ingredients as well. For example: I love mine to have lots of pepper and lots of basil. It’s all up to you.
- Serve over a pasta of your choice and garnish with chopped walnuts and Parmesan. Enjoy!
Cecilia Castro says
Thank you! I felt at home when I saw your recipe. My Mom made it with “torrejitas de choclo” on top, or mixed in green beans, sliced diagonally. My siblings and I hated the days with green beans but had a war on the days with torrejitas: who got the biggest. Those are sooo delicious. Especially when made with Peruvian choclos. :)
Vivian Serbin says
I am so looking forward to making the green sauce. Born in Lima but raised in the states. Mi Mama and Abuelita are gone. They cook pure delicious Peruvian food. Need to get back to my roots and start making the dishes l loved when they cooked for me.
We still make alfajores at Christmas time.
Thank you for sharing this recipe.💕