Peruvian green spaghetti with steak is one of the country’s most loved home-style dishes. Inspired by Italian pesto brought through European immigration, it developed its own Peruvian identity with basil, spinach, fresh cheese, evaporated milk, and walnuts.
The creamy green sauce is served over spaghetti and traditionally paired with pan-seared beef steak. It is common at family lunches, criollo restaurants, and everyday meal menus, often served with potatoes or a fried egg.
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Peruvian Green Spaghetti with Steak
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 4
- Category: Main Course
- Cuisine: Peruvian
Ingredients
Nutrition
- Calories: 735
Ingredients
- 500 g dried spaghetti (about 1 lb)
- 300 g beef steak, divided into 4 portions (about 10.5 oz)
- 100 g fresh basil leaves (3 packed cups)
- 120 g fresh spinach (3 packed cups)
- 100 g crumbled fresh cheese (¾ cup)
- 80 g shelled walnuts (¾ cup)
- 240 ml evaporated milk (1 cup)
- 60 ml vegetable oil (4 tablespoons)
- 30 g chopped red onion (¼ medium onion)
- 15 g chopped garlic (3 garlic cloves)
- 20 g butter (1½ tablespoons)
- 30 ml vegetable oil for the steaks (2 tablespoons)
- 8 g salt (1½ teaspoons)
- 3 g ground black pepper (½ teaspoon)
- 5 g ground cumin (1 teaspoon)
- 500 g cooked yellow potatoes, optional for serving (4 small potatoes)
Preparation
- Cook the pasta, bring a large pot of water with 1 teaspoon of salt to a boil and cook the spaghetti according to the package directions, until al dente. Reserve 120 ml of pasta water (½ cup), drain the spaghetti, and keep it warm.
- Prepare the greens, bring a small pot of water to a boil and blanch the spinach for 30 seconds. Remove it, cool it immediately in cold water, and squeeze it well to keep its bright color. Wash and dry the basil leaves.
- Make the green sauce, heat the 4 tablespoons of oil in a skillet and cook the onion and garlic for 2 minutes without letting them brown too much. Blend the basil, spinach, onion mixture, fresh cheese, walnuts, evaporated milk, and 60 ml of reserved pasta water (¼ cup) until smooth.
- Finish the spaghetti, melt the butter in a wide pot, add the green sauce, and warm it over low heat for 2 minutes without allowing a hard boil. Add the spaghetti, toss gently, and add more pasta water little by little if the sauce seems too thick. Adjust the salt and black pepper.
- Cook the steak, season the steaks with cumin, ½ teaspoon of salt, and black pepper. Heat the 2 tablespoons of oil in a skillet over high heat and cook the steaks for 2 to 3 minutes per side, depending on their thickness and your preferred doneness. Let them rest for 3 minutes before serving.
- Serve the dish, divide the green spaghetti among wide plates, place one steak over each portion, and serve with cooked or pan-browned yellow potatoes when using them. Serve immediately to preserve the sauce’s creamy texture.
Chef’s tips
- Use fresh basil and thoroughly squeezed spinach for a vivid green sauce.
- Do not let the sauce boil hard after adding evaporated milk, or it can lose its smooth texture.
- Toast the walnuts in a dry skillet for 2 minutes for a deeper flavor.
- Cook the steak just before serving so it reaches the table juicy.
- Add pasta water gradually; it helps the sauce cling to the spaghetti.
Traditional variations
Some households use pecans instead of walnuts, or combine fresh cheese with grated Parmesan for a stronger flavor. It is also common to serve green spaghetti with grilled chicken, breaded cutlet, fried egg, or pan-browned potatoes, although steak remains one of the most classic pairings.
How to serve
Serve the green spaghetti hot, with the sauce coating the pasta well and a freshly seared steak on top or alongside it. The dish is often completed with cooked yellow potatoes, browned potatoes, or a fried egg.
Serve it with a simple lettuce and tomato salad, Peruvian chili sauce to taste, and chilled chicha morada.
Recommended accompaniments
- Cooked or pan-browned yellow potatoes
- Fried egg
- Lettuce and tomato salad
- Ground ají amarillo
- Chicha morada
- Peruvian-style lemonade
Food tradition
Peruvian green spaghetti is a local adaptation of Genoese pesto. Over time, the recipe incorporated spinach for a brighter green color, fresh cheese instead of relying only on aged cheeses, and evaporated milk for a creamier sauce.
This transformation reflects how Peruvian cooking has absorbed migrant influences and made them part of everyday dishes with a distinctive local identity. For that reason, green spaghetti is recognized as a Peruvian table classic beyond its Italian inspiration.
Frequently Asked Questions
Spinach helps create the vivid green color that defines the sauce and softens the strong flavor of basil. It does not replace basil; it supports it. Blanch the spinach briefly and squeeze it well so the sauce stays creamy rather than watery.
Fresh cheese is very common in the Peruvian version because it adds creaminess and a mild flavor. Some families also add grated Parmesan for more depth. Use firm fresh cheese and drain it well before blending so the sauce does not become too thin.
You can make the sauce a few hours ahead and store it in an airtight container in the refrigerator. Warm it gently over low heat before tossing it with the pasta, without letting it boil. For the brightest color and freshest aroma, prepare the sauce on the same day.
Use a tender, quick-cooking cut such as tenderloin, sirloin steak, top round steak sliced thinly, or another tender beef steak. Cook it over high heat for only a few minutes so it stays juicy. Avoid tough cuts that require long braising.
