Peruvian Pesto with Spaghetti

Tallarines verdes translates to green noodles. This colorful and vibrant dish is one of the many Peruvian-Italian fusion dishes that were born in the 1800s during the massive migration of Italians to Peru. Tallarines verdes include a Peruvian style pesto using queso blanco, evaporated milk and toasted walnuts. It’s a unique twist on the classic pesto we all know and love, and it’s best when served with a juicy steak.

PERUVIAN PESTO WITH SPAGHETTI: Serves 2

• 2 cups of spinach

• 1 cup of fresh basil

• 1 garlic clove (minced)

• 1 tbsp of leek (minced)

• 1/3 cup of toasted walnuts

• 1/4 cup of cubed Peruvian queso blanco

• 3/4 cup of evaporated milk

• 2 cups of dry spaghetti

• 2 six ounce skirt steaks

• Oil for cooking

• Salt to taste

• Parmesan cheese for garnish

  Sauté the garlic and leek with a dash of oil for 1-2 minutes on medium low heat then set aside. Add the spinach and basil and sauté for a couple minutes until soft then strain any liquid from the pan and let the greens cool down to room temp.

  Pulse the greens, garlic, leek, queso, milk and a pinch of salt in a blender until smooth and set aside. Cook the spaghetti in boiling salted water for about 5 minutes until al dente. Then mix in the pesto and keep covered off heat.

  Season the steak with salt on both sides and sear on a very high heat for about 1-2 minutes on each side to get a crispy exterior and juicy medium rare interior (or cook to your preference).

  Assemble the plate and top with fresh parmesan and an extra basil leaf for garnish.