Tallarines Verdes

Dinner, Pasta, Quick and Easy

Tallarines Verdes is a Peruvian pasta dish. This pesto is made with queso blanco/fresco and fresh spinach and basil leaves. It’s tossed in the pasta of your choice and traditionally served with a side steak.

Tallarines Verdes
I made this Tallarines Verdes a million years ago for the blog. When I first started this blog, I lived in a studio apartment and shot most of the photos on my patio. I had terrible lighting inside my apartment and the patio was literally the only place I could take a dang photo. I remember neighbors would pass by and always be like what is this weird-ass girl doing taking photos of her food . Lol.

I wanted to share this recipe AGAIN because I made it soooo long ago and it really deserved a makeover. I gave it a whole new home, a new wardrobe and a good haircut. The roots were perfectly fine. The roots are truly everything that matters, btw.

What is Tallarines Verdes?

Tallarines Verdes literally translates to Green Spaghetti. I grew up eating this dish since it was one of my mom’s favorites.

You know those dishes that your mom used to make you that made you feel like all was ok in the world? This was mine.

As you probably know by now, my mom is from Peru and growing up this was my favorite dish out of all the Peruvian dishes she made. I do think it’s super kid-friendly. It’s basically Peruvian pesto.

Tallarines Verdes might seem strange coming from a country like Peru. But this dish is actually inspired by the Italian immigrants who came to Peru. A lot of Peruvian staples come from other countries, other people who migrated there and put their stamp on Peruvian cuisine.

When she was making this dish, I always remember her setting a few cubes of cheese aside for me to snack on. She knew I loved that cheese.

This dish is the easiest thing you could make on a weeknight. It’s also super quick and fast and all of the ingredients are easy-to-find at your local-not-so-fancy grocery store.

Tallarines Verdes

How to Make Tallarines Verdes

  1. Cube up the queso blanco/fresco
  2. Add the cheese, olive oil, spinach, basil, garlic, shallot, walnuts and evaporated milk to a blender.
  3. Process and give it a taste. Adjust the salt to your liking. I definitely needed close to a 1 teaspoon of salt.
  4. Toss with cooked pasta. AND THAT’S IT!

Tallarines Verdes

Couldn’t be simpler. If you this Tallarines Verdes, let me know on Instagram! 

Tallarines Verdes Recipe

5 from 7 votes
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Serving Size: 4
Calories: 614kcal
Tallarines Verdes (Green Spaghetti) is a Peruvian classic. This green pesto is tossed with spaghetti and usually served with a steak on top.


  • 2 cups packed spinach leaves
  • 1 cup packed basil leaves
  • 5 ounces cubed queso blanco or queso fresco, plus more for garnish
  • 2 garlic cloves, peeled
  • 1/2 shallot, peeled
  • 1/4 cup walnuts
  • 1/4 cup olive oil
  • 1/4 cup evaporated milk
  • Pinch kosher salt
  • Freshly ground pepper
  • 1 pound pasta , of choice


To Make the Green Sauce:

  • To a blender, add the spinach leaves, basil, queso blanco, garlic cloves, shallot, walnuts, olive oil, evaporated milk and a pinch of salt and a few turns of freshly cracked pepper. Blend for 30 seconds to a minute, scraping down the sides as needed. Give the green sauce a taste and adjust the salt accordingly (this type of cheese tends to be quite salty so you may only need a pinch or two extra).

To Make the Pasta and Assemble:

  • Meanwhile, bring a pot of salted water to a boil. Drop the pasta in the water and cook according to package’s directions. Drain the pasta, reserving about 1/2 cup of pasta water. Add the pasta back to the pot and pour in the green sauce. Toss the pasta until it's thoroughly coated. Feel free to add a splash or two of pasta water to the pasta to thin the sauce out a bit. Divide between bowls and garnish with some queso fresco crumbles and freshly cracked pepper.


Options for Serving:
The most traditional way to serve this is with a side of pan-fried steak cut into slices. I never grew up with my mom making it this way because she doesn't eat meat so I make it without meat, too! 
To Store/Freeze: 
This green sauce will keep in the fridge for up to 3 days. 
The green sauce freezes very well. Store in a freezer-safe container, label it with its name and date; it will stay good in the freezer for up to 3 months. Thaw in the fridge. And then proceed with using it on pasta. 
Medium Dutch Oven | High-Powered Blender | Tongs |
CourseDinner, Main Course
CuisineHispanic Recipes, Peruvian, South American
Keywordtallarines verdes, tallarines verdes peruano, tallarines verdes receta
Serving: 4g | Calories: 614kcal | Carbohydrates: 88g | Protein: 17g | Fat: 21g | Saturated Fat: 3g | Cholesterol: 5mg | Sodium: 25mg | Potassium: 344mg | Fiber: 4g | Sugar: 5g | Vitamin A: 38IU | Vitamin C: 1mg | Calcium: 75mg | Iron: 2mg
Did you make this Recipe? Tag me Today!Tag @acozykitchen on Instagram and hashtag it #acozykitchen

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Recipe Rating

  • Reply Victoria August 1, 2020 at 8:50 pm

    5 stars
    I love pesto in all forms and this is no exception! I don’t eat red meat but I enjoyed it with shrimp. Going to keep some for leftovers and freeze the rest of the sauce. Thanks for a great dinner!

  • Reply Mary November 17, 2019 at 7:03 pm

    5 stars
    Thank you!!! Comfort food at its best!

  • Reply Susan April 3, 2018 at 1:58 pm

    5 stars
    This looks amazing! I am allergic to walnuts though so I’m curious to know what nut I could substitute. I was leaning towards pine nuts or almonds, (pecans?) but would love to know which you think would work with the other flavors.

  • Reply Mimi March 1, 2018 at 6:43 am

    Beautiful. And you probably won’t believe how many re-do’s I’ve had to do with posts from 5 years ago, only because of the photography. Like you said, good roots!

  • Reply Ricki Jill Treleaven February 28, 2018 at 6:07 am

    Oh, my goodness this looks simply delicious! Pinning it, and I will try it soon.

  • Reply 2pots2cook February 28, 2018 at 5:00 am

    So simple yet beautiful ! Thank you !

  • Reply Natalie February 28, 2018 at 3:18 am

    I’m here because I saw a very cool dish on your instagram. It instinctively reminds me of matcha dessert or although I know it’s not true LOL
    Really worthy to try! xD

  • Reply Scott | @thymeforbreakfast February 27, 2018 at 9:17 am

    5 stars
    I totally agree, this doesn’t need the giant steak its already gorgeous….gonna add this to my make list for #meatlessmonday : )

  • Reply Lolaslot February 27, 2018 at 5:54 am

    This dish is the easiest thing you could make on a weeknight. It’s also super quick and fast and all of the ingredients are easy-to-find. Thanks for post! :))

  • Reply Lori February 27, 2018 at 4:20 am

    The dish is beautiful and so are the photos! Looks delicious!

  • Reply Tess Ramirez February 26, 2018 at 4:04 pm

    Mmm. My favorite dish from el Hatuchay in North Hollywood- tallerines verdes con milanesa.

  • Reply Gina Moore February 26, 2018 at 2:13 pm

    Yum. My toddler would love this. Have you been watching the new Queer Eye on Netflix?! It’s so good!

    • Reply Adrianna Adarme February 26, 2018 at 2:16 pm

      Haha yes, my reference is all about the new Queer Eye (not the old one haha). 🙂

      • Reply Gina Moore February 26, 2018 at 2:19 pm

        Ha! I figured 🙂

  • Reply ~Tha~Golden~Lady~ February 26, 2018 at 12:58 am

    Such a great dish… PASTA is my go to in any kind of circumstances, never can get enough ! If I was on a special diet (which I’m not haha) PASTA would be the only thing I could never get rid of 🙂 Thk you for sharing this, should defintely try it soon x