A Criollo pesto that Peru made entirely its own. Basil and spinach coat the pasta in a creamy green sauce, with fresh cheese and pecans adding body before a freshly seared steak brings the contrast. One look at that sauce clinging to the noodles explains why this lunch rarely leaves leftovers.
Turn what you find into an experience you can actually bring to your kitchen.
Set aside part of the water cold in a bowl and bring the rest to a boil with some of the salt. Blanch the spinach for 30 seconds and then the basil for 15 seconds, just until softened and vividly green; transfer them immediately to the cold water, drain, and squeeze them well. Keep the hot water in the pot for cooking the pasta later.
Chop the onion and garlic. Heat part of the oil in a pan and cook the onion for 4 to 5 minutes, until soft and translucent; add the garlic and cook for 1 more minute, just until fragrant without letting it brown deeply.
Blend the spinach, basil, and sautéed aromatics with the fresh cheese, evaporated milk, pecans, most of the Parmesan, part of the black pepper, and another portion of the salt for 45 to 60 seconds, until the sauce is smooth, creamy, and vividly green. It should fall from a spoon with body; if it is too thick, it will be loosened later with pasta water.
Pat the steaks dry and season them with another portion of the salt and the remaining black pepper. Heat the pan well with the remaining oil and sear for 2 to 3 minutes per side, until a deep browned crust forms while the center stays juicy. Remove and rest for 5 minutes without stacking them.
Bring the blanching water back to a boil and cook the pasta for 8 to 10 minutes, until al dente, firm in the center but with no hard core. Before draining, reserve a cup of the cooking water; then drain the pasta without rinsing.
Pour the green sauce into the clean pot and warm it over low heat for 1 minute, without letting it boil hard. Add the pasta and a little of the reserved cooking water; toss for 1 to 2 minutes, until the sauce is glossy, creamy, and clinging to every strand. Adjust with the remaining salt, serve with the steak, and finish with the rest of the Parmesan. And that’s it—if the sauce is still green and the fork lifts perfectly coated pasta, there is nothing left to negotiate: that plate goes straight to the table.
