Creamy, herbaceous and very Peruvian, made to coat hot pasta. Basil, spinach and fresh cheese create a silky green sauce with milky body and depth. Ready to toss, not to sit around in the blender.
Wash the spinach and basil. Boil the water with part of the salt and blanch the spinach for 30 seconds and the basil for 10 seconds; drain immediately to keep the green color bright.
Heat the vegetable oil
Turn what you find into an experience you can actually bring to your kitchen.
Blend the spinach, basil, onion and garlic aderezo, evaporated milk, fresh cheese, pecans, pepper and remaining salt for 1 minute, until smooth, creamy and free of visible leaves.
Transfer the sauce to a pot and warm gently for 3 to 4 minutes, stirring, until glossy. Do not boil it hard: the green dulls and the milk can split.
Add the Parmesan cheese if using and stir for 30 seconds. The sauce should coat the spoon and fall slowly, ready to coat hot pasta without turning into green soup.
