Peruvian
Peruvian Tallarines Verdes (Spinach-Basil Walnut Pesto Noodles with Crispy Eggplant)
Born from Italian immigrants in Lima's Callao port: spaghetti coated in a velvety emerald Peruvian sauce of blanched spinach, sweet basil, toasted walnuts, sautéed onion, silken tofu, and nutritional yeast, topped with a crispy golden panko-crusted eggplant milanesa.
The good part
Peruvian Culinary Heritage & Technique
Unlike Genoese pesto, which is raw and oil-forward, Peruvian Tallarines Verdes (created by Ligurian immigrants in Lima) sautéed the onion and garlic first and emulsifies blanched spinach and basil with fresh cheese and walnuts into a lush, creamy sauce.
Make-Ahead & Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat warm dishes gently on the stovetop with a splash of vegetable broth, and add fresh lime juice, herbs, or sarsa criolla just before serving.
Nutrition & Substitutions
Provides 19g of plant protein and rich dietary iron, folate, and lutein per serving.
Gather
Ingredients
- 12 oz spaghetti or linguine (dried durum-wheat pasta)
- 6 oz fresh baby spinach leaves (about 6 packed cups)
- 2 packed cups fresh sweet basil leaves
- 1/2 cup toasted walnuts or pecans
- 6 oz firm silken tofu (replaces traditional queso fresco & evaporated milk)
- 1/3 cup nutritional yeast
- 1/2 small red onion, roughly chopped
- 3 garlic cloves, peeled
- 1/3 cup extra virgin olive oil, divided
- 1 medium globe or Italian eggplant, sliced into four 1/2-inch rounds (for the crispy Milanesa)
- 1/2 cup all-purpose flour + 1/2 cup unsweetened soy milk + 1 tsp garlic powder (wet batter)
- 1 1/2 cups panko breadcrumbs tossed with 1 tsp dried oregano and 1/2 tsp salt
Make
Method
- 01Crisp the eggplant milanesas: Whisk the flour, soy milk, and garlic powder in a shallow dish, and place seasoned panko in a second dish. Dip each eggplant round in the wet batter, press firmly into the panko, and pan-fry in 2 tablespoons olive oil over medium heat for 3 to 4 minutes per side (or bake at 425°F for 22 minutes) until deep golden and crunchy.
- 02Sauté onion & blanch greens: In a small skillet, cook the chopped red onion and garlic cloves in 1 tablespoon olive oil for 5 minutes until soft and sweet. Meanwhile, dip the spinach and basil leaves into a pot of boiling salted pasta water for 15 seconds just until bright emerald green, then transfer with tongs to an ice bath and squeeze lightly.
- 03Blend the creamy Peruvian green sauce: In a blender, combine the blanched spinach and basil, sautéed onion and garlic, toasted walnuts, silken tofu, nutritional yeast, remaining olive oil, and 1/3 cup starchy pasta cooking water. Blend until ultra-smooth and creamy; season with salt and a pinch of nutmeg.
- 04Cook pasta & toss: Boil the spaghetti in the same salted water until al dente, reserving 1/2 cup pasta water. Toss the hot drained pasta with the velvety green sauce, loosening with a splash of pasta water so every strand glistens.
- 05Plate & top: Twirl tall mounds of Tallarines Verdes onto warm plates and crown each portion with a crispy golden eggplant milanesa.
Keep cooking
Swaps, storage, and useful next steps.
Provides 19g of plant protein and rich dietary iron, folate, and lutein per serving.