Description
This Peruvian Pesto, a Peruvian household recipe, is a quick dinner recipe rich in Basil and spinach, perfect for hiding some veggies for those picky eaters.
Ingredients
Scale
- 1 tablespoon of oil
- 1 teaspoon of minced garlic
- 1 chopped onion
- 2 bunch of spinach
- 1 bunch of Basil
- 1/2 cup of evaporated milk
- 1 cup of halloumi cheese or fresco cheese.
- 5 pecans chopped
- 500 grams of pasta
- salt
- pepper
Instructions
- We need to fry the onion and garlic with the oil at medium heat. Let the onion get translucent. Add some salt and pepper to the preparation. Please turn off the heat and set it aside for further use.
- Meanwhile, boil enough water to cover the Spinach and Basil leaves. Pour the boiling water over the leaves, let it stand for 3- 5 minutes, and change it to a colander to discard the excess water. This process is called to blanched the leaves.
- Put the blanched leaves in a food processor or a bowl with a hand blender. Add the cooked onions and garlic, pecans, cheese and milk. Add some salt and pepper and taste it.
- Cook the Pasta as the direction and strain them as soon as they are al dente. In the same pot, cook the sauce for 2-3 minutes and add the strained pasta.
- Enjoy the green Pasta or Peruvian Pesto (tallarines Verdes) with a sprinkle of parmesan cheese.
Notes
You can serve it with a steak or chicken schnitzel on the side.
Keywords: tallarines verdes, peruvian pesto, green pasta