Peruvian Pesto is a sauce portraying a beautiful hue of green so delicious and velvety, you can eat it by the spoonfuls.
What differentiates this from the Italian version?
Well, this version is made with basil, oil, garlic, salt, pepper, and feta. Feta cheese is what makes this Peruvian Pesto amazing. Pine nuts weren’t common in Peru therefore, they were not used.
I would watch my Tía Renee set everything up in the blender. Of course, it’s not like a food processor (affiliate link) where you pulse all the ingredients except for the oil then drizzle the oil in until you have a smooth sauce. My mom told me her grandmother used to make it with mortar and pestle!
Gather your basil leaves and quickly rinse in hot water. We would do this to slightly wilt the greens.
Add the basil leaves, salt, pepper, and feta. Blend it until you have a smooth, velvety sauce.
Mix it with your pasta and serve. You may also use this pesto on pizza, pasta salads, add it to mayonnaise, or whatever you like. In Peru, it is commonly served with steak. Perfect.
I urge you to give this a try.
Thanks for visiting…
- ¾ cup extra virgin olive oil
- 2 - 3 medium garlic cloves
- 3 cups packed basil leaves
- 1 teaspoon Kosher salt - or to taste
- ½ teaspoon pepper
- 4 ounces feta cheese
- Quickly, gently, rinse the basil leaves in warm/hot water and drain.
- If using a food processor, pulse all ingredients except the oil then drizzle in the oil and process until you have a smooth sauce.
- If using a blender, add your ingredients in the order listed and blend until smooth, stopping as needed to push down ingredients.
- Serve with your favorite pasta.
- ¡Al ataque!