Tallarines Verdes - Creamy Peruvian Pesto
Tallarines Verdes is a creamy Peruvian pesto made with basil, spinach, queso fresco, and evaporated milk. It is smoother than Italian pesto and ready in 30 minutes.
Servings 4 People
Ingredients
- 4 Pieces of your favorite cut of meat
- 4 portions of cooked pasta
- 2 Tablespoons of Butter
- 1 Onion diced
- 3 Garlic Cloves minced
- 3 cups of Spinach leaves
- 2 cups of Basil leaves
- 200 gr of fresh cheese
- 1.5 cups of Evaporated Milk
- Parmesan Cheese to garnish
- Salt and Pepper
Instructions
- In boiling water blanch your Spinach and Basil leaves for 45 seconds then reserve.
- In a pan add the butter, let it melt and cook the onions, garlic until tender then adds the leaves and let it sit for a minute then reserve.
- In a Blender add, leaves, cooked onion, garlic, milk ,cheese add some salt , pepper and process everything until smooth
- Add the "Peruvian Pesto" to the pasta, let the pasta be covered by the sauce, sever with some parmesan, and your favorite cut of meat
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