- This recipe will yield approximately 2 1/2 cups of sauce, which is enough for 375 grams (or 4 servings) of dry pasta but who are we to tell you how much sauce to use. If you have any sauce left over, it’s great on everything and anything, except dessert or your skin.
- The type of mayo you use will determine the thickness of the sauce. Adding additional avocado or a few raw cashews will bring it up to snuff if your sauce is watery.
This comfort classic is a perfect example of Italian influence on Peruvian cuisine. Local ingredients and indigenous herbs give this pesto-inspired dish a sweet makeover, making it a must have on Peruvian menus. We use plant-based mayo and avocado for richness, jalepeños for spiciness and balance it all out with some white vinegar.
What sets this sauce apart is the aromatic and unmatched culantro, which you can find in most Caribbean, Latin American, East Asian or farmer’s markets. If you can’t find it, just double the amount this recipe calls for with cilantro. If you’re looking for a full meal, adding in roasted vegetables or mock meats to finish is probably a good idea.