Tallarines al pesto (Spaguetti with basil sauce)

They’re also known as tallarines verdes or green spaguettis (well, there are two kinds of green spaguettis: with basil sauce and with spinach sauce – we’ll see this later). It’s a very popular way -and inexpensive- to prepare the spaguettis. Usually it’s served with a steak. Yes, they look good; here you have the recipe for 3 people (this is for you, Erin!).


  • 1/2 kg of spaguettis # 32
  • 1/2 cup of margarine or butter
  • 1/4 cup of vegetable oil
  • 1 bunch of basil
  • 2 bunches of spinach
  • 2 cloves of garlic, ground
  • 150 g (5 oz) of parmesan cheese
  • 100 g (4 oz) of peeled and ground walnuts
  • Salt


Put the basil leaves in boiling water for 3 minutes and strain.

Boil the spinach and blend all the ingredients. If the sauce gets thick, add a little of the water where the spaguettis were cooked.

Heat the sauce and mix with the spaguetti.

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13 thoughts on “Tallarines al pesto (Spaguetti with basil sauce)

  1. The Tallarins Verde sauce I have seen prepared (by my Peruvian Aunt) is made with Queso and Evaporated Milk. She then blends it in a blender till thick and creamy. Is this a different version?

  2. Gaby,

    Yes, it’s another version. I’ve just looked three recipe books and none of them has a recipe with evaporated milk. Neither of the recipes is bad; both are differents.

    Good luck!

  3. Thank you so much! Minus the walnuts, this tastes and looks just like my mom used to make it. I also know of a recipe that uses parsley instead of spinach, and it’s good, but not the same 🙂

  4. Hi Diego,

    I just have to say that I LOVE your blog. My hubby is Peruvian and I am Dutch so it is kind of a challenge for me to cook up something Peruvian. This site is god send! He is kinda picky when it comes to Peruvian food and I guess he wishes his mother works @ the local El Pollo Inca hahahah But I followed the recipes and he loves it!

    Thank you so much!

  5. I love Peruvian cuisine! I’ll have to try this tonight…

  6. The best food in Peruvian! Whenever they make and knew me always favor food the best. I am still hungry!!

  7. I just had this dish, with steak, as mentioned at a wonderful Peruvian restaurant in Prove, Utah. It was love at first bite and I am so excited to have a recipe for it. Many thanks! Now if I can find recipes for the steak and the potato appetizer we had, my husband and I will both rejoice!

  8. This recipe should not be called Spaghetti al pesto, because the sauce is not the real pesto sauce. If Peru adopted and modified the recipe then the name should be different than the original Pesto Genovese.

  9. This is for luigi … This is not a pesto sauce we called it tallarines verdes don’t think everytime that someone makes pasta try to steal your Italians recipe…..

    Pd: this is the real ” tallarines Veddas ” from Peru .

  10. luigi, get over it, we all borrow from elsewhere. how would italian food look without tomatoes, polenta, chocolate, etc?

  11. and the italians took the NOODLES from the CHINESE when Marco Polo went there remember that

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