Peruvian Pesto
The beauty of pesto is its versatility and flexibility to be enjoyed as a dip, in soup, on bread, or as the classic pasta sauce. In Peru, Italian immigrants adapted the famous sauce based on local fresh ingredients. In Peru, pesto is often used in a dish called "Tallarines Verdes." The vibrant green sauce with pasta is usually topped with a Peruvian-style steak or melinesa de pollo and sometimes with a fried egg. This dish is a staple in many Peruvian homes.
Ingredients:
Chard, spinach, queso fresco, avocado oil, basil, Moras salt, garlic, pepper, and unsweetened almond milk.
The beauty of pesto is its versatility and flexibility to be enjoyed as a dip, in soup, on bread, or as the classic pasta sauce. In Peru, Italian immigrants adapted the famous sauce based on local fresh ingredients. In Peru, pesto is often used in a dish called "Tallarines Verdes." The vibrant green sauce with pasta is usually topped with a Peruvian-style steak or melinesa de pollo and sometimes with a fried egg. This dish is a staple in many Peruvian homes.
Ingredients:
Chard, spinach, queso fresco, avocado oil, basil, Moras salt, garlic, pepper, and unsweetened almond milk.
The beauty of pesto is its versatility and flexibility to be enjoyed as a dip, in soup, on bread, or as the classic pasta sauce. In Peru, Italian immigrants adapted the famous sauce based on local fresh ingredients. In Peru, pesto is often used in a dish called "Tallarines Verdes." The vibrant green sauce with pasta is usually topped with a Peruvian-style steak or melinesa de pollo and sometimes with a fried egg. This dish is a staple in many Peruvian homes.
Ingredients:
Chard, spinach, queso fresco, avocado oil, basil, Moras salt, garlic, pepper, and unsweetened almond milk.