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5 from 5 votes

Tallarines Verdes

Tallarines Verdes (Green Spaghetti) is a Peruvian classic. This green pesto is tossed with spaghetti and usually served with a steak on top.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Dinner, Main Course
Cuisine: Hispanic Recipes, Peruvian, South American
Keyword: tallarines verdes, tallarines verdes peruano, tallarines verdes receta
Servings: 4
Calories: 223kcal
Author: Adrianna Adarme
Cost: $8


  • 2 cups packed spinach leaves
  • 1 cup packed basil leaves
  • 5 ounces (1 cup) 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 salt
  • Freshly ground pepper
  • 1 pound dried spaghetti


  • 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).
  • 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.


Serving: 4g | Calories: 223kcal