I Have No Idea What to Call This or What to Put It On

[klflowers]

My car bumper

[gcdmd]

A cedar shingle?

[JCBBQ]

Given that last week I dumped green sauce over a small bowl of goldfish crackers (delicious btw), you can probably imagine I’d eat your concoction with anything and everything. I’d call it Andean Fascisti sauce…after those Italians hiding out in Peru. Diosa Verde also has a nice ring.

[gcdmd]

10-4 on the Goldfish. We buy them by the big box.

[fzxdoc]

I'd eat that with tortilla chips in a heartbeat.

I really like the idea of taco-ing it with the leftover smoked pork loin that you have. Maybe some quick pickled red onions on top. (Rick Bayless' recipe for the onions comes to mind). Even though the Bayless recipe says to marinate overnight, they eat good after 20 minutes too. They're good for cutting through fatty flavors just in the right way.

Kathryn

[Mosca]

I like the name Peruvian Pesto! I would use it for chicken, pasta, or rice or potatoes. How about multicolor new potatoes with onions and garlic, and Peruvian pesto?

[Jim White]

Hmm. There are some CSA potatoes sitting on the counter.

[hoovarmin]

I'm voting for using it as a pizza sauce with big slices of tomato, or poured all over crispy fried chicken.

[LA Pork Butt]

Bobby Flay has a Chicken Muffuletta Sandwich which I think you could substitute your pesto for the olive salad. Basically it uses the bread of you choice not slit alway the way thru. Slide in a slice of provolone cheese and top it with the pesto, top that with the cooked chicken, top with pesto, top with provolone. Then wrap it with foil heat it on the grill with a brick or bacon press turning it once heating 2-3 minutes each side.

[Bkhuna]

Looks to me that it would go well with most any kind of meat. Then again, I can see using this on many kinds of veggies. I'm looking forward to the recipe.

[Finster]

That looks like it would work as a veggie dip.
I'd certainly give it a go

[Jim White]

Okay, things got so crazy over the weekend with Gator baseball and softball both having many exciting playoff games to watch that I didn't get around to posting what I did with the sauce. I went really simple, since I didn't want to spend a lot of time on prep while all the great games were going on. Both dishes used more of the smoked pork loin.
First: tacos.
I slathered the tortillas first with the sauce.

Then the pork, some queso fresco, jalapenos and fresh tomato.

Topped with lettuce.

These were wonderful.
Next: nachos.
Here's the pan with cooked chips, pork, jalapenos and cheese.

And here we are going all nachos supreme with lettuce, tomatoes, sour cream and Peruvian pesto on top.

Definitely fun and tasty ballgame food.

[barelfly]

That is ballgame food! Excellent!

[fzxdoc]

Great way to let that concoction, er, sauce, shine. I bet it tasted delicious. You may be on to something.

TexMex bits of yummy.

Kathryn

[SheilaAnn]

How did I miss this thread?
Yum!

[BFlynn]

That looks like it could go on everything!
But I'd start with some chicken..... And maybe smoke chicken for taquitos or empanadas

[Bad Hat BBQ]

That looks good...where are the straws!

Local Peruvian Chicken joints (rotisserie style) serve a great green sauce