Handful of pine nuts
3 cups spinach leaves
2 cups basil leaves
1 cup cubed queso fresco (6 ounces)
1/4 cups evaporated milk, plus 2 tablespoons
2 garlic cloves
4 tablespoons canola oil
1. Add the pine nuts to a small skillet set over medium-heat. Toast them for 2 minutes and until lightly golden brown on each side.
2. To a blender, add the toasted pine nuts, spinach, basil, queso fresco, garlic and evaporated milk. Blend for 30 seconds and until mostly smooth. In a steady stream, with the blender on, add the canola oil until thoroughly combined. Queso fresco tends to be quite salty. Salt to taste now after everything is blended. I ended up adding about 1/2 teaspoon of kosher salt.
3. Meanwhile, cook pasta in well salted water. In a medium-skillet, heat up the pesto; transfer the cooked pasta to the pesto and toss.