Another day, another dish, another smile.
Twist on Tradition: Peruvian Pesto Fries | Simply Cher Cher
FryDay Date Night at our home is always a fun way for my husband and I to flex our “Iron Chef” skills and create fresh mashups of exotic flavours from our heritage. I’m officially an honorary Peruvian since we just got married so this recipe is inspired by his parent’s dish called Tallarines Verdes (Green noodles). This Peruvian style pesto is lighter than the Italian version, with more spinach than basil, and without the nuts or heavy dairy. My husband and I believe that there’s nothing better than satisfying our cravings and creating our own culinary adventures without having to step outside the front door. Just sprinkle with love and add Netflix J
Serves 2 to 4
McCain® Superfries® Straight Cut
3 cups spinach
2 cups basil
1 small onion chopped
Juice of 1/2 lime
½ cup + 2 tbsp olive oil
1 clove garlic
1 tsp salt
Pepper to taste
Option: Freshly grated Parmesan cheese
*Plastic squeeze bottle for presentation
Bake McCain Superfries as per directions.
Meanwhile to make the pesto, heat 2 tbsp of olive oil in a saucepan over medium low heat.
Cook onion and garlic, stirring for 5 minutes or until softened. Cool.
Add cooled onion mixture, spinach, basil, lime, olive oil, salt and pepper into a blender and process to a thick purée. Transfer mixture to the plastic squeeze bottle.
Using a microplane grater, shave the Parmesan cheese into a bowl.
Remove the fries from the oven and toss with salt and Parmesan cheese.
Place the fries onto a platter, add the fresh pesto over the fries or get creative and make fancy globs onto the dish.
Sprinkle more Parmesan cheese on top and enjoy immediately. You will want to keep that squeeze bottle handy, as the pesto is so tasty!
Enjoy as an appetizer or serve with grilled meat as a meal. Bon Provecho!