Peruvian Green Sauce Aji Verde (Printable)
Vibrant Peruvian sauce with fresh herbs, spicy peppers, and creamy textures
# What You Need:
→ Fresh Vegetables and Herbs
01 - 1 cup fresh cilantro leaves, packed
02 - 2 green onions, chopped
03 - 1–2 jalapeño peppers, seeded and chopped (substitute Aji Amarillo if available)
04 - 2 cloves garlic, peeled
→ Dairy and Condiments
05 - ½ cup mayonnaise
06 - ¼ cup sour cream
07 - 2 tablespoons fresh lime juice
08 - 2 tablespoons grated Parmesan cheese
→ Seasonings
09 - ½ teaspoon kosher salt
10 - ¼ teaspoon black pepper
11 - 1 tablespoon olive oil
# How To Make:
01 - Place the cilantro, green onions, jalapeños (or Aji Amarillo), and garlic into a blender or food processor.
02 - Add the mayonnaise, sour cream, lime juice, Parmesan cheese, kosher salt, black pepper, and olive oil to the blender.
03 - Blend on high speed until the sauce is completely smooth and a vivid green color throughout.
04 - Taste the sauce and adjust the salt, lime juice, or pepper as needed to balance the flavor.
05 - Transfer to a serving bowl. For best flavor development, refrigerate for 30 minutes before serving, or enjoy immediately.
# Expert Hints:
01 -
- It takes ten minutes and one blender, which means you can make it while your main dish rests.
- The sauce improves overnight in the fridge, so making extra is never a mistake.
- You will find yourself putting it on eggs, sandwiches, rice, and frankly things that do not need sauce.
02 -
- Raw garlic can become overpowering after a day in the fridge, so if you plan to store it, use one clove instead of two.
- The sauce will thicken slightly when chilled, so you can stir in a splash of water or lime juice to loosen it before serving.
03 -
- If your blender struggles with small amounts, double the recipe because it stores well and you will use it all anyway.
- Letting the sauce rest for at least thirty minutes before serving is the single biggest flavor upgrade you can make.