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Tallarines Verdes is Peru’s version of pesto pasta, which uses culantro in place of basil. The original boasts richness from local farmer’s cheese or parmesan and condensed milk, usually served alongside some type cutlet and (we are guessing) ice cold beer! That said we take a hard left and make this dish with easy-to-find ingredients that still offers full flavor and comfort like mamita used to make.

  • Cook Time: 15 min
  • Total Time: 15 minutes
  • Yield: 2 servings 1x



for the sauce

  • 12 large jalapeños, seeded and deveined
  • 1 C plant-based mayo
  • 10 culantro sprigs (if you cannot find, 20 cilantro sprigs will work as a sub)
  • 7 parsley sprigs
  • 1/4 C white vinegar
  • 1 T onion powder
  • 1/2 t salt
  • 3 large garlic cloves
  • 1/2 large avocado

to serve

  • 2 servings of your favorite pasta (180 grams), cooked according to package instructions
  • arugula, to taste


to make the sauce

  1. Blend all sauce ingredients in a blender until it’s smooth and resembles Nickelodeon slime.

to serve

  1. Mix one cup of sauce with the pasta and add in the desired amount of fresh arugula. Serve immediately.


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