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Old 09-06-2007, 10:30 PM   #11
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QSis thank you. I'm willing to give that a try if someone has a recipe.
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Old 09-06-2007, 10:32 PM   #12
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I believe QSis nailed it. I can't find a recipe either

It is talked about but I can't put my fingers on an actual recipe. It's always described as a basil, spinach cream sauce. I would start with making your own basil, spinach pesto and adding some cream to it.

You can start with this recipe and then when heating add small amounts of cream until you think it looks right.

2 cups (packed) fresh spinach leaves
2 cups (packed) fresh basil leaves
2 TBS chopped garlic
about 2/3 cup pine nuts
1 1/3 cup grated parmesan cheese (fresh, not the "green" can)
juice of 1 lime
2/3 cup extra virgin olive oil

Put everything except the oil in a food processor (not a blender) and pulse away. Once it starts breaking down slowly drizzle in oil until you reach a consistency you want. You may not need all of the oil either. Keep it thicker since you are mixing it with the cream.
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Old 09-06-2007, 10:44 PM   #13
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debbie - was the basil and spinach all ground up or was it in julienned strips?

Also, some of the recipes I found include some chopped tomatoes.

Can you tell us anything else about the sauce? We need textures, how things looked, how they were cut or chopped.
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Old 09-07-2007, 08:19 AM   #14
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Kitchenelf thank you. I thought it was about 7yrs since i've had it but its been more like 9 or 10. From what i remember everything was ground up and there were no tomatoes. It wasnt saucey, it was more on the dry side. Gosh i hate to do this but i may have to call my x-sil, i remember asking her years ago but she didnt give me a recipe just things to throw together and i honestly dont remember what she said, i'm pretty sure there was basil though. I'm sure her 80yr old grandma doesnt have a recipe, she probably just knows how to make it. I'll probably give her a call. I'll post if and when i find out something. Hopefully i'll get a recipe and i'll get to share it on here.
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Old 09-07-2007, 10:26 AM   #15
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I found a blog where a girl and her friend were making Tallarin Verde. She doesnít give an exact recipe, but she describes whatís in it.

We shopped for ingredients. She ripped the basil leaves off the stems and put them in a pile and packed the spinach into the measuring cup. She helped peel garlic, measure pine nuts and evaporated milk and olive oil, and dump everything into the food processor. (Yes, itís basically pesto sauce, but with three times as much spinach as basil.)

It sounds good.

Does it look like this?

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Old 09-07-2007, 11:48 AM   #16
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I contacted the girl that wrote that blog, and she didnít have time to look up and transcribe the recipe, but she said she got the recipe for Tallarin Verde from this book that you can get from Amazon (or maybe even eBay).
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Old 09-07-2007, 12:02 PM   #17
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OMG thats what it looks like. That looks so good, i want to have some now! Thanks Keltin i'm gonna go take a look at that book.
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Old 09-07-2007, 01:35 PM   #18
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Ah-HA! It's evaporated milk that makes it creamy! Cool!

Lee
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Old 09-07-2007, 01:37 PM   #19
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Quote:
Originally Posted by QSis View Post
Ah-HA! It's evaporated milk that makes it creamy! Cool!

Lee

Yep, and evaporated milk has that distinctive taste unlike cream or anything else. I can't wait to make this!!!!!
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Old 09-07-2007, 01:46 PM   #20
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It sounds and looks really good! Since I havenít seen the recipe in that book, Iím thinking of using kitchenelf's recipe and modify it according to what I learned from that blog. So the recipe would be this.

2 cups (packed) fresh spinach leaves
5 oz (packed) fresh basil leaves
2 TBS chopped garlic
2/3 cup pine nuts
1 1/3 cup evaporated milk
2/3 cup extra virgin olive oil


Since 2 cups is 16 oz, and that blog said it was a 3 to 1 ratio of spinach to basil, that means about 5 oz of Basil. What do you think Elf.....do you think that will do it?
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