known as tallarines verdes in Peru, this delicious vegan twist is one you'll want to keep on your weekly rotation of meals. It's easy, nutritious, and so tasty!
What is Peruvian pesto
Similar to traditional Italian pesto, but instead of using mostly basil, Peruvian pesto uses mostly spinach. It's a delicious dish that I grew up eating. As a child I wasn't a fan of the green color but the taste of it got me over my pickiness pretty quickly. It's commonly served with parmesan cheese on top and a protein.
Why you'll love this recipe
Tallarines verdes are quick and easy to prepare, and made with simple ingredients! Plus it can be made all in one pot!
Ingredients
- spinach
- basil
- onion
- garlic
- silken tofu
- olive oil
- lime
Unique Ingredients
- Silken Tofu: replaces the queso and gives this sauce a creamy texture.
- Walnuts: provides healthy fats and a warm nutty flavor.
Growing up I did not have this dish made with nuts but we felt that it added healthy fats, a different flavor, and a more "pesto" like experience.
How to Make Peruvian Pesto
This is a very simple recipe and you can prepare it all in one pot! Starting with the spaghetti and then leaving it in the colander after draining it. You can then prepare the sauce in the same pot you used for the spaghetti. If you're in a hurry, you can make this recipe using two different pots so you can cook the sauce while the spaghetti is boiling.
Tips and Swaps
- Swap walnuts for pecans or don't add any nuts at all (it'll still taste great).
- If it is too dry you can thin it out with some reserved pasta water.
Pairing Suggestions
- Grilled tofu or plant based protein of your choice.
- Chicha Morada
- Canchitas
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We hope you enjoy this recipe. Remember, every step you take towards a plant-based lifestyle is something to be proud of. Whether you're vegan, trying to eat more plant-based meals, or just here for a delicious recipe -
thank you for being part of the journey with us!
Equipment
- 1 immersion blender blender or food processor
Ingredients
- 1 lb spaghetti
- 5 oz spinach
- 1 cup basil leaves
- 7 oz silken tofu
- 1 medium sized onion diced
- 2 garlic cloves minced
- ½ cup walnuts
- 1 Tbsp olive oil
- ½ lime juiced
- ½ tsp salt or to taste
Optional Toppings
- black peppercorn
- fresh basil
- vegan parmesan
- nutritional yeast
- hemp seeds
Instructions
- Mince 2 garlic cloves and dice 1 medium sized onion, set aside.
- Prepare 1 lb spaghetti according to the package instructions, reserve some of the pasta water to use in the sauce, drain and leave inside the colander.
- Heat 1 Tbsp olive oil in the pot that you used to cook the spaghetti on medium high heat and saute the onion for five minutes.
- Add the garlic, 5 oz spinach, 1 cup basil leaves, and ½ cup walnuts, cook for 4 minutes until reduced in size.
- Add 7 oz silken tofu, ½ lime juiced, ½ tsp salt or to taste, and blend in the pot using an immersion blender. Adjust the consistency with some of the reserved pasta water. Add a little if its too thick.
- Combine the spaghetti and the sauce and gently mix until fully coated. Serve warm topped with some fresh black pepper.
