Peruvian Green Sauce Aji Verde (Printable)
Creamy Peruvian sauce with fresh herbs, spicy peppers, and tangy lime. Ideal for dipping, spreading, or drizzling over your favorite dishes.
# What You'll Need:
→ Fresh Vegetables and Herbs
01 - 1 cup fresh cilantro leaves, packed
02 - 2 green onions, chopped
03 - 1 to 2 jalapeño peppers, seeded and chopped (substitute Aji Amarillo if available)
04 - 2 cloves garlic
→ 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 Steps:
01 - Place the cilantro leaves, chopped green onions, seeded jalapeños (or Aji Amarillo), and garlic cloves into a blender or food processor.
02 - Add the mayonnaise, sour cream, fresh lime juice, grated 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 desired to balance the flavor.
05 - Transfer to a serving bowl. For the best flavor development, chill for 30 minutes before serving, or serve immediately.
# Expert Advice:
01 -
- It takes exactly ten minutes and makes everything on your plate taste twice as good.
- The creaminess balances the heat so perfectly that even spice shy friends ask for seconds.
02 -
- The sauce thickens as it chills so if it seems too thin right out of the blender just give it time.
- Always taste before adding more salt because the Parmesan contributes hidden saltiness you might not notice at first.
03 -
- Use a blender instead of a food processor for the smoothest texture since the smaller pitcher grinds herbs more evenly.
- Letting the sauce sit overnight transforms the flavor completely and makes it worth the wait.