Serves 4
Pesto was first brought to Peru by Italian immigrants from Liguria, which is known to be the cradle of this popular sauce, and boasts of having the most aromatic basil in the world. Their simple yet exquisite gastronomy had a permanent influence on Peruvian cuisine, and the original pesto ligure became the popular tallarines verdes (green noodles).
¼ cup olive oil
¼ cup red onion, diced
2 garlic cloves, chopped
4 cups spinach leaves
1 cup basil leaves
¾ cup evaporated milk
½ cup queso fresco (or feta)
¼ cup pecans
Salt and pepper
1 pound spaghetti
1 cup cooked green beans
½ cup Parmesan cheese, grated
1. Heat the oil in a skillet over medium heat. Sauté the onion until transparent, stirring occasionally (about 5 minutes). Turn off the heat and reserve.
2. Pour boiling water over the spinach and basil leaves. Drain.
3. Process the onion, and its oil, garlic, spinach, basil, evaporated milk, queso fresco, pecans, salt, and pepper in a blender until smooth.
4. Cook the pasta in salted boiling water following the package instructions.
5. Drain the pasta and mix with the spinach-basil cream, and top it with green beans and grated Parmesan cheese.
Want to raise the health bar on this dish? Try mixing in some steamed or slightly sautéed zucchini slices, asparagus, fava beans, and peas. For a vegan rendition, substitute the milk with unsweetened soy, almond, or pecan milk, and the cheese with tofu or cashew cheese.