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A creamy, vibrant Peruvian green sauce in a bowl, garnished with fresh herbs, alongside whole and cut limes, and a green chili.
Maryam

Peruvian Green Sauce (Aji Verde)

This vibrant and zesty Peruvian green sauce, also known as Aji Verde, is an explosion of fresh flavors that will elevate any dish.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 6 servings
Course: Condiment, Sauce
Cuisine: Peruvian, South American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

For the Sauce
  • 1 large bunch fresh cilantro stems removed, roughly chopped
  • 1 jalapeño pepper stemmed, seeded and membrane removed for less heat, or left in for more
  • 3 garlic cloves peeled
  • 0.25 cup crumbled feta cheese or queso fresco/cotija
  • 0.25 cup mayonnaise full-fat for best texture
  • 2 tbsp fresh lime juice freshly squeezed
  • 0.5 cup olive oil or a neutral oil like vegetable or canola
  • 0.5 tsp salt to taste
  • 0.25 tsp black pepper freshly ground, to taste

Equipment

  • Blender or Food Processor

Method
 

  1. Wash the cilantro thoroughly and gently pat dry. Remove most of the thick stems, leaving just the leafy parts and tender smaller stems. Roughly chop the cilantro. Stem the jalapeño; for a milder sauce, remove the seeds and white membrane. Peel the garlic cloves.
  2. Add the prepared cilantro, jalapeño, garlic cloves, and crumbled feta cheese to your blender or food processor.
  3. Pour in the mayonnaise and fresh lime juice. Add the salt and black pepper.
  4. Begin blending the ingredients on a low setting. While the blender is running, slowly drizzle in the olive oil in a steady stream. Continue blending until the sauce is completely smooth and creamy, with no visible chunks of cilantro or garlic. This may take 1-2 minutes.
  5. Stop the blender and taste the sauce. Adjust the seasoning as needed, adding more salt, pepper, or lime juice to suit your preference. If you like more heat, you could add a pinch of cayenne or a small piece of jalapeño (with seeds).
  6. Transfer the Peruvian green sauce to an airtight container. For the best flavor, chill it in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld beautifully.

Notes

This sauce is incredibly versatile! It's fantastic served with roasted chicken (especially Peruvian Pollo a la Brasa), grilled meats, fried yuca, or as a dip for chips or vegetables. You can make this sauce up to 3-4 days in advance; store it in an airtight container in the refrigerator. If you can find it, using 1 tablespoon of Aji Amarillo paste instead of or in addition to the jalapeño will give it an even more authentic Peruvian flavor, with a unique fruity heat.