Peruvian & World Recipes

Peruvian Pesto

Peruvian Pesto
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Peruvian Pesto

Course: Sauces, Main DishesCuisine: Peruvian
Servings:

4

servings

Peruvian Pesto: A vibrant fusion of flavors, blending fresh basil, spinach, and toasted Brazilian nuts with sautéed red onion and garlic in olive oil. Tossed with spaghetti, queso fresco, and a touch of creamy evaporated milk for a unique Peruvian twist.

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Ingredients

  • 1/4 cup olive oil

  • 1/2 cup medium diced red onion

  • 3 garlic cloves

  • 1/2 Lb. Spaghetti

  • 1 cup fresh spinach leaves

  • 3 cups fresh basil leaves

  • 1/2 cup evaporated milk

  • 1/4 cup toasted Brazilian nuts, or pignolis, walnuts

  • 1/2 Lb. queso fresco

Directions

  • Heat olive oil in a saucepan over medium heat.
  • Add onion and garlic and cook, stirring, for 6 minutes or until softened. Cool.
  • Meanwhile, cook spaghetti in a large saucepan of boiling salted water until al dente.
  • Place cooled onion mixture and remaining ingredients in a food processor or blender and process to a thick purée. Season with salt and pepper, then set aside.
  • Drain pasta, reserving 1 cup of cooking water.
  • Return spaghetti to the pot, add pesto, and gradually some of the cooking pasta water to adjust creaminess. Stir to coat pasta.
  • Serve immediately.

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