I have to begin by saying that it is a very traditional Peruvian recipe, so it is not your regular pesto sauce per se. My family LOVES it, and every time I make it I get rave reviews at the table. Mia would be happy if I made this EVERY.SINGLE.DAY, (and secretly I think Alfredo would be too) and since its fairly easy to make, I am only happy to oblige.
So here is the recipe:
Ingredients:
1 Container of Basil
3/4ths of a Bag of Spinach
1/4 of an Onion cut into thick slices (you'll blend this later so, no worries)
3 Garlic Cloves
2 cups of Milk
1 entire package of Queso Fresco
somewhere in between 1/4 and 1/2 a cup of Extra Virgin Olive Oil
First, saute the onions and garlic until caramelized
After this, add about 3/4 of the pack of Queso Fresco (cut into chunks) into the blender along with the spinach, basil, sauteed onions and 1 cup of milk.
Gentlemen, start your engines!!! Start blending this mixture and add the additional cup of milk to help with blending. You are going to have to have to stop and go a couple of times to help out with a spoon...
Once its blended and has a sauce like consistency start drizzling in the oil a bit at a time
Its going to end up looking like this:
Now you can go ahead and boil your pasta and cook to al dente.
Heat up a pot to medium high heat and add some olive oil. Once its hot enough dump the whole contents of the blender into the hot oil and stir until hot and bubbly.
You can now take out some of the cooked sauce and leave just enough to coat the amount of pasta that you have made. This sauce freezes amazingly well, just reheat in a pot and voila!
I serve this with some pan fried chicken, and today as usual, it was gone in a few minutes!
There! I feel like a much better friend already!
