Pesto Sauce and Peruvian Tallarines Verdes

I hope everyone planted some sweet basil this year !!! 
I was lucky enough that my only one pot of Basil did great, also, my friend Ernie planted quite a bit in his garden and he gave me 2 very large bundles in three occasions.

The following recipe is what we all known as the Italian Pesto; it should be noted that what everyone actually enjoys as the Italian Pesto, is the Genovese Pesto, which is made from sweet basil. In reality pesto does not has to be green, because the meaning of pesto is actually the action of pasting ingredients together in a mortar, the usual ingredients that should be present are a nut (pine-nuts are always a favorite), Parmegiano Regiano, garlic, extra virgin olive oil.

I wanted to also introduce you to the Peruvian Pesto; yes! believe it or not! Peruvian Pesto is a big deal for the regular home.
Though I am from Peru and pesto is from Italy, I grew eating it at least 4 times in a month, if not more. It is consider a daily menu, it is not--and I mean it-- a meal that is only found in restaurants; it is actually found in your home, your mom's home, mother in law, aunts, friends, and of course in the little corner restaurant that serves only lunch specials every day. Stay put after the Italian Pesto, because Peruavian Tallarin Verde is really soething you should not pass! 

Italian Genovese Pesto


8 Cups of Sweet Basil Leads ( loosely measured, not packed )
6 whole garlic clove, medium size.
1 Cup pignions, (pine-nuts)
1 Cup Grated Parmesan
1/2 Cup Extra Virgin Olive Oil, more if needed
1 or 2 pinchs of salt (to your taste)
Fresh Lemon Juice


1. Place all ingredients in order in a food processor. ( a vita-mix works great, if making it Peruvian Style)
2. Little by little start blending, until all ingredients are incorporated together into a paste like sauce.
3. Adding a litle bit more of extra virgin olive oil, you can thinned it down a bit to drizzle over pasta, or keep it thick to spread on bread or crostinis, to make Paninis, sandwiches, aiolis, mix in pasta salads, grab a spoon and mix into a simple salad dressing to make, etc.
4. Make a big  batch and freeze it for later use. Just bring out from freezer the night before and use as prefer.
5. My favorite: Cook spaghetti, drain and while still hot, add the pesto and mix thoroughly; some Parmesan on top, a poached egg. Yummy.

Peruvian Pesto and Tallarines Verdes


6 Cups Spinach ( loosely measured, not packed )
2 Cups Sweet Basil Leaves
6 whole garlic clove, medium size.
1 Cup Brazilian Nuts
1/4 Cup Grated Parmesan
3/4 Cup Evaporated Milk
1/4 Cup Extra Virgin Olive Oil, more if needed ( I just used oil when in Peru; it does tastes better with EVOO)
1 or 2 pinchs of salt (to your taste)
Fresh Lime Juice 


Proceed same way as before, but make it in a blender; food processor does not makes Peruvian Pesto. Laugh to my silliness, but trust me.
Some people likes to use heavy whipping cream, it is unnacessary, and it will get a different consistency, not authentic.
Serve with: Fried egg, bistek, chicken milanesa, lomo saltado with no potatoes, liver encebollado, chicken or fish escabeche, hot dog, bratwurst, etc. Don't laugh! all of those are a thing, promise you will like it.

I usually make the Italian Pesto and I freeze it; if I plan to eat Tallarines Verdes, I defrost my regular pesto and I blend it with 2 cups spinach and 1/2 cup evaporated milk. Though I will rather do the Peruvian straight, sometimes is easier. Soon I will get you a decent picture of Tallarines Verdes; but so sorry, we ate them QUICK

Have Fun Cooking and Enjoy !!!


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