Tallarines Verdes (Authentic Peruvian Pesto)

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Step 1

Prep the Base: In a skillet, heat 1 tbsp of oil over medium heat. Sauté the red onion and garlic until the onion is soft and translucent (do not burn it). Remove from heat.

Step 2

Wilt the Greens (Optional but recommended): In the same pan, quickly toss the spinach and basil for just 1–2 minutes until slightly wilted. This helps them blend smoother and keeps the sauce bright green.

Step 3

Blend: In a blender, add the cooked onion/garlic, the wilted greens, the evaporated milk, queso fresco, walnuts, and the remaining 2 tbsp of oil.

Step 4

Process: Blend until completely smooth and creamy. If it is too thick, add a splash more evaporated milk. Taste and add salt/pepper (be careful with salt, as the cheese is already salty).

Step 5

Combine: Pour the sauce over your hot, drained pasta and toss until coated.