Pesto is big in our house. Huge. Pesto with pine nuts, pesto with walnuts. Traditional basil pesto, kale pesto, radish leaf pesto. We love it; our kids love it. It’s probably the best way I know to serve fistfuls of raw greens to unsuspecting toddlers.
But then I was introduced to a new kind of pesto: Peruvian pesto. Well, technically it’s called tallarines verdes, or green noodles, a nod to the spaghetti that’s typically a vehicle for the stuff. There are major differences between this and real Italian pesto, but it is a tangible product of Italian immigrants in Peru, adapted to fit local ingredients and taste. We ordered it one night at a local Peruvian restaurant for my...Read More