INTERNATIONAL: BORDELESS CUISINE 4 - Peruvian Pesto, Italian Pesto, French Pistou and Persillade and Argentinian Chimichurri

LINKS TO PREVIOUS BORDERLESS CUISINE POSTSPART 1 Grits. Part 2 Filled Donuts. Part 3 Andorra, Catalonia and Roussillon. Peruvian Pesto (Tallarines Verdes)Waves of Italians from Genoa poured into Peru in the mid-1800's.  Instead of peppery basil, parmesan and pine nuts the Italian immigrants in Peru used sweet spinach, cream (replacement f...

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