Olive oil to cook 2 garlic cloves grated, minced or puréed 1 cups basil leaves 9 cups spinach 1⅓ cups queso fresco can be replaced with a firm ricotta or feta cheese 8 toasted pecans ⅓ cups crackers ¾ cups milk can be evaporated, whole, skimmed, lactose-free, or vegetable Salt and pepper to taste Parmesan cheese to serve
I think that's the old school. Since I've memory, my memory has been doing it like that but now I see everyone (specially on RUclips / instagram) are cooking it first once I boiled the spinach first (for 1 min I think) and stills the same flavor 😊
Course: Main Prep Time: 20 minutesCook Time: 10 minutesTotal Time: 30 minutes Servings: 4 people Author: Lorena Salinas from Cravings Journal Ingredients: olive oil to cook 2 garlic cloves grated, minced or puréed 30 g basil leaves 250 g spinach 160 g "queso fresco" or fresh cheese can be light or replaced with a firm ricotta or feta cheese 8 toasted walnuts 20 g crackers 180 ml milk can be whole, skimmed, lactose free, or vegetable salt and pepper to taste pasta cooked al dente parmesan cheese to serve Instructions: Remove the stalk from the spinach. This is done by folding the leave in half towards the front, exposing the stalk at the back. Grab it close to the stalk and pull from the bottom all the way to the top. The stalk will be removed along with the fiber all along the leaf. For further reference watch the video above. Wash the spinach leaves extra carefully because they tend to have dirt on them. Also wash the basil leaves. Cook the garlic with a bit of olive oil on medium heat for about a minute stirring it constantly to remove its strong taste. Remove it from the pan and reserve. On the same pan add extra olive oil and increase the heat to max. Once hot, add the basil and spinach leaves all at once and immediately add about a teaspoon of salt to them to help them stay intensely green. Mix and cook only a few seconds until everything is nice and soft. Be careful not to overcook them because they grow darker. Remove from the pan without the liquid they released. Put all the ingredients in the blender, squeezing the leaves before adding them. Blend until smooth and creamy. Heat in a pan and mix with pasta cooked al dente.
Print Pin Course: Main Prep Time: 20 minutesCook Time: 10 minutesTotal Time: 30 minutes Servings: 4 people Author: Lorena Salinas from Cravings Journal Ingredients olive oil to cook 2 garlic cloves grated, minced or puréed 30 g basil leaves 250 g spinach 160 g "queso fresco" or fresh cheese can be light or replaced with a firm ricotta or feta cheese 8 toasted walnuts 20 g crackers 180 ml milk can be whole, skimmed, lactose free, or vegetable salt and pepper to taste pasta cooked al dente parmesan cheese to serve Instructions Remove the stalk from the spinach. This is done by folding the leave in half towards the front, exposing the stalk at the back. Grab it close to the stalk and pull from the bottom all the way to the top. The stalk will be removed along with the fiber all along the leaf. For further reference watch the video above. Wash the spinach leaves extra carefully because they tend to have earth on them. Also wash the basil leaves. Cook the garlic with a bit of olive oil on medium heat for about a minute stirring it constantly to remove its strong taste. Remove it from the pan and reserve. On the same pan add extra olive oil and increase the heat to max. Once hot, add the basil and spinach leaves all at once and immediately add about a teaspoon and a half of salt to them to help them stay intensely green. Mix and cook only a few seconds until everything is nice and soft. Be careful not to overcook them because they grow darker. Remove from the pan without the liquid they released. Put all the ingredients in the blender, squeezing the leaves before adding them. Blend until smooth and creamy. Heat in a pan and mix with pasta cooked al dente.
i usually cook the sauce in a pan after blending it. then i add it to the noodles. this is the first time i see walnuts being used with the sauce. I'll try the walnut sauce next time i make some tallarines verde.
Olive oil to cook
2 garlic cloves grated, minced or puréed
1 cups basil leaves
9 cups spinach
1⅓ cups queso fresco can be replaced with a firm ricotta or feta cheese
8 toasted pecans
⅓ cups crackers
¾ cups milk can be evaporated, whole, skimmed, lactose-free, or vegetable
Salt and pepper to taste
Parmesan cheese to serve
This whole time I've been using raw spinach instead of cooking it first, your technique is so much better. Definitely trying this!
I've also been doing raw spinach I'm going to try this tonight
I tried using deribbed, blanched dragon kale for a classic pesto. Very good. (30 second blanch in salted boiling water, no ice bath after)
I think that's the old school. Since I've memory, my memory has been doing it like that but now I see everyone (specially on RUclips / instagram) are cooking it first once I boiled the spinach first (for 1 min I think) and stills the same flavor 😊
Course: Main Prep Time: 20 minutesCook Time: 10 minutesTotal Time: 30 minutes Servings: 4 people
Author: Lorena Salinas from Cravings Journal
Ingredients:
olive oil to cook
2 garlic cloves grated, minced or puréed
30 g basil leaves
250 g spinach
160 g "queso fresco" or fresh cheese can be light or replaced with a firm ricotta or feta cheese
8 toasted walnuts
20 g crackers
180 ml milk can be whole, skimmed, lactose free, or vegetable
salt and pepper to taste
pasta cooked al dente
parmesan cheese to serve
Instructions:
Remove the stalk from the spinach. This is done by folding the leave in half towards the front, exposing the stalk at the back. Grab it close to the stalk and pull from the bottom all the way to the top. The stalk will be removed along with the fiber all along the leaf. For further reference watch the video above.
Wash the spinach leaves extra carefully because they tend to have dirt on them. Also wash the basil leaves.
Cook the garlic with a bit of olive oil on medium heat for about a minute stirring it constantly to remove its strong taste. Remove it from the pan and reserve.
On the same pan add extra olive oil and increase the heat to max.
Once hot, add the basil and spinach leaves all at once and immediately add about a teaspoon of salt to them to help them stay intensely green. Mix and cook only a few seconds until everything is nice and soft. Be careful not to overcook them because they grow darker.
Remove from the pan without the liquid they released.
Put all the ingredients in the blender, squeezing the leaves before adding them. Blend until smooth and creamy.
Heat in a pan and mix with pasta cooked al dente.
Thank you Moylan...that is very helpful 😀👍
This reminds me of how my abuelita makes it in Peru! So delicious and so yummy! Thank you!
This is new, knowing that people from Peru have adopted Italian pasta into their meals.
We Peruvians eat pasta all the time it's not recently
We adore Italian food, we have great restaurants in peru!
Lots of Italian and Asian influence in peru
Delicious ❤
(Beisol) = BASIL Y MUY RICA RECETA
Really nice recipe
Sharing your video to Muslim comunnity they want something new for this Ramadan peace from Lima,Peru thanks gracias
Puedes incluir la lista de ingredientes en la caja de descripción porfavor.
Print Pin
Course: Main Prep Time: 20 minutesCook Time: 10 minutesTotal Time: 30 minutes Servings: 4 people Author: Lorena Salinas from Cravings Journal
Ingredients
olive oil to cook
2 garlic cloves grated, minced or puréed
30 g basil leaves
250 g spinach
160 g "queso fresco" or fresh cheese can be light or replaced with a firm ricotta or feta cheese
8 toasted walnuts
20 g crackers
180 ml milk can be whole, skimmed, lactose free, or vegetable
salt and pepper to taste
pasta cooked al dente
parmesan cheese to serve
Instructions
Remove the stalk from the spinach. This is done by folding the leave in half towards the front, exposing the stalk at the back. Grab it close to the stalk and pull from the bottom all the way to the top. The stalk will be removed along with the fiber all along the leaf. For further reference watch the video above.
Wash the spinach leaves extra carefully because they tend to have earth on them. Also wash the basil leaves.
Cook the garlic with a bit of olive oil on medium heat for about a minute stirring it constantly to remove its strong taste. Remove it from the pan and reserve.
On the same pan add extra olive oil and increase the heat to max.
Once hot, add the basil and spinach leaves all at once and immediately add about a teaspoon and a half of salt to them to help them stay intensely green. Mix and cook only a few seconds until everything is nice and soft. Be careful not to overcook them because they grow darker.
Remove from the pan without the liquid they released.
Put all the ingredients in the blender, squeezing the leaves before adding them. Blend until smooth and creamy.
Heat in a pan and mix with pasta cooked al dente.
My favorite Peruvian dish! Do you know if it is possible to save the sauce by freezing it?
Totally! Up to a month
Hi I have a question, I was wondering if I can not include walnuts? I have a sister who has severe nut allergy.
Yes it will taste great with or without it !
i usually cook the sauce in a pan after blending it. then i add it to the noodles. this is the first time i see walnuts being used with the sauce. I'll try the walnut sauce next time i make some tallarines verde.
No walnuts
Can I use baby spinach instead?
I did 1 time, it was fine, just a pain in the butt to peal all the tiny stalks
@@rosievelaz4191 i used the stalks & it wasn’t bad. It’s edible & will be blended so why not.
@@moonlightxcv the stalks have the tendency to be bitter. If you don't mind that, then it's all good
Can you use mozzarella cheese instead of the queso fresco?
Hi Joe! Ideally prefer mozzarella :) IIt's not meant to be a melting cheese
feta has that nice creamy taste to it and it has a bit of salt so try it
Thanks Lorena. I love all your videos and trying some of your recipes. Keep the good work
Should I use salted or unsalted crackers
Hi! It works with either! If you use salted you will just add less salt afterwards
Tried your recipe and the shit was delicious thank you 🙏
I'm so so glad!!
@@CravingsJournal I appreciate it. Hey check out my music I'd appreciate it 🙏
Trying tonight