Also known as tallarines verdes in Peru, this delicious vegan twist is one you'll want to keep on your weekly rotation of meals
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, you'll see in our plating photos that we used grilled tofu.
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
- tofu
- plant based milk
- olive oil
Unique ingredient
- walnut: 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 more plant based milk
Pairing suggestions
- Grilled tofu or plant based protein of your choice.
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!
Peruvian Pesto Noodles
Ingredients
- 1 lb spaghetti
- 5 oz spinach
- 1 cup basil leaves
- 7 oz firm tofu
- 1 medium sized onion diced
- 2 garlic cloves minced
- ½ cup walnuts
- 1 Tbsp olive oil
Instructions
- Mince garlic and dice onions, set aside.
- Prepare the spaghetti according to the package instructions, drain and leave inside the colander.
- Heat oil in the pot that you used to cook the spaghetti on medium high heat and cook the onion and garlic for five minutes
- Add the spinach, basil, and walnuts, cook for 4 minutes until reduced in size.
- Add the milk, tofu, salt to taste, and blend.
- Combine the spaghetti and the sauce and mix.
