Tallarin Verde con Bistec

Tallarin Verde (green pasta) is a variation on one of my favorite dishes – Tallarin a la huancaina (which I will need to link another day). In short, Tallarin Verde is the Peruvian version of pesto pasta. It’s delicious, fresh, and it does really well with your favorite steak. I tweaked this recipe and loved it! Keep reading to try mine:


  • 2-3 Tbs Olive Oil
  • 1/4 cup red onion
  • 5 oz fresh spinach
  • 1 cup fresh, packed basil leaves
  • 1/4 block queso fresco
  • 1/4 cup evaporated milk
  • 1 garlic clove
  • 1 teaspoon lime juice
  • 3/4 tsp salt
  • 1/4 tsp pepper
  • 3 saltine crackers
  • 1/4 package uncooked thick spaghetti


  • Cook the thick spaghetti in a pot of salted water, according to the package instructions. Set aside.
  • Cook red onion in olive oil until tender. When cooled, transfer to a blender or food processor.
  • Once a large pot of salted water has boiled, add spinach and basil and cook just until wilted (under a minute). Using a strainer, transfer the basil/spinach mix to the onion mixture.
  • To the food processor/blender, add evaporated milk, queso fresco, garlic, lime juice, salt, pepper, crackers, and a little bit more olive oil
  • Pulse until smooth, and transfer mix to a pot. Cook until simmered and add spaghetti. Toss and serve with your favorite steak! Top with extra, fresh basil if desired.