Peruvian green spaghetti with steak (Tallarines verdes con bistec)

1. Blanch the basil leaves and spinach in boiling water for 30 seconds, then plunge into iced water – this keeps them bright green; squeeze dry.

2. Soften the finely chopped onion and garlic in 2 tbsp oil for 5 minutes, then blend with the basil, spinach, fresh cheese (queso fresco), evaporated milk, pecans and the remaining oil into a smooth, creamy sauce; season with salt and pepper. Instead of queso fresco, a mix of feta and ricotta works well.

3. Cook the spaghetti in plenty of salted water until al dente, drain and keep a little of the cooking water.

4. Cut the sirloin into 4 thin slices, pound lightly, season with salt and pepper and sear in a very hot pan with a little oil for 1-2 minutes per side.

5. Gently warm the green sauce in a pan (don't boil it or the cheese will split), toss in the spaghetti and loosen with cooking water as needed.

6. Pile the green pasta onto plates, place the steak alongside and serve with boiled potatoes or a little huancaína sauce.

Tip: This is the Peruvian cousin of Genoese pesto – Italian immigrants brought it with them, and local ingredients replaced the pine nuts and Parmesan.