Salsa Verde (Peruvian Pesto)

Salsa verde is very similar to Italian pesto sauce. I like it because it doesn’t have that real strong basil taste because of the added spinach. This recipe makes a lot of sauce. Toss it with fettuccine or potato gnocchi. Make sure you pour some olive oil on top after you plate it up and sprinkle it with parmigiano reggiano.

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Ingredients
1/4 cup olive oil
1/2 cup chopped onion
2 cloves garlic chopped
1 lb fresh spinach
1 cup fresh basil
1 cup evaporated milk
1 cup diced queso fresco
salt & pepper to taste

Heat oil in a large skillet over medium-high heat. Fry the onion and garlic until softened. Add the spinach and basil leaves and cook until wilted. Transfer to a blender and process with the milk, cheese, salt, and pepper until smooth. Transfer the sauce to a pan and keep it on low until the pasta is ready.

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9 Responses to Salsa Verde (Peruvian Pesto)

  1. Ingrid says:

    I will give this a try. I need a good sauce to go with the home made noodles. Thanks

  2. Karen says:

    Did you substitute the queso fresco? I just looked up subs. That recipes sounds like something I want to make tonight.

  3. No Karen, we used queso fresco. It’s available in all our grocery stores here. If not, a Latin grocery store would have it. It comes in a large round cut of cheese about 5-6 inches in diameter.

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  5. Ingrid says:

    I made the Pesto this week and it is to die for. Thank you for adding something new for pasta dishes. This will be made again and again. I didn’t have the time to make it with fresh made pasta, but that will be done the next time. Two thumbs up from DH as well.

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