If you’ve never experienced the zesty burst of flavor that a vibrant, herb-packed sauce can bring, this Peruvian Green Aji Verde Sauce Recipe is about to become your new obsession. This sauce is a brilliant blend of fresh cilantro, jalapenos, and a touch of creamy parmesan that comes together in just minutes, creating a lush, spicy, and tangy accompaniment that livens up everything from grilled meats to roasted veggies. It’s easy, bright, and full of personality — a true crowd-pleaser that can elevate any meal in the most delightful way.
Ingredients You’ll Need
What I love about this recipe is how straightforward and accessible the ingredients are. Each one plays a vital role in building the sauce’s signature flavor and texture, from the fresh herbs that bring vibrant color and aroma to the creamy mayonnaise that smooths out the heat of the jalapenos.
- 3 jalapenos (white ribs and seeds removed): Removing the ribs and seeds tempers the heat without sacrificing the pepper’s bright flavor, but keep them for extra kick if you like it spicy.
- 1 tablespoon Aji Amarillo paste (optional): Adds authentic Peruvian warmth and subtle fruitiness, enhancing the sauce’s depth.
- 1 ¼ cups fresh cilantro, tightly packed: This herb is the green soul of the sauce, lending fresh, citrusy notes.
- ¼ cup fresh basil leaves: Basil offers a delicate sweetness that balances the bold cilantro perfectly.
- 3 tablespoons grated parmesan cheese: Parmesan provides a wonderful umami richness that makes this sauce truly addictive.
- 1 tablespoon ginger paste: A hint of ginger cuts through the creaminess with a subtle zing and warmth.
- 1 tablespoon honey: Brings a touch of natural sweetness that rounds out the savory and spicy flavors.
- 2 cloves garlic (minced): Garlic amps up the flavor with its unmistakable pungency.
- Fresh juice from 1 lime: The lime juice brightens everything, adding a crisp, acidic lift.
- 1 tablespoon canola oil: Helps blend the flavors smoothly while maintaining a light texture.
- ½ cup real mayonnaise (NOT Miracle Whip): The mayonnaise adds creamy body and balances the heat for that classic sauce texture.
- Kosher salt & freshly ground black pepper (to taste): Essential seasonings to enhance and harmonize all the flavors.
How to Make Peruvian Green Aji Verde Sauce Recipe
Step 1: Blend the Fresh Ingredients
Start by combining the jalapenos (with or without seeds depending on your heat preference), Aji Amarillo paste if you’re using it, cilantro, basil, parmesan, ginger paste, honey, garlic, and fresh lime juice in a blender or food processor. This medley of vibrant herbs, spicy peppers, and seasoning is the flavorful foundation that makes aji verde sauce stand out.
Step 2: Puree Until Smooth
Blend everything on high speed until you reach a perfectly smooth consistency. The bright green mixture will start to come together like a fresh pesto with a spicy twist — this step ensures every herb and spice escapes into the sauce’s vibrant flavor.
Step 3: Incorporate the Mayonnaise
Next, add in the mayonnaise and blend again until it’s completely incorporated. This step fills out the sauce’s texture, giving it that creamy, luscious quality that’s so delicious drizzled over grilled chicken, roasted potatoes, or even fish tacos.
Step 4: Season to Taste
Finally, season with kosher salt and freshly ground black pepper. Taste as you go — the right balance will elevate the sauce, making sure the heat, freshness, and creaminess sing in perfect harmony.
Step 5: Store for Later
Transfer your vibrant green creation to a jar or airtight container. It’s best served fresh but can chill safely in the refrigerator for up to one week, allowing the flavors to meld further and deepen.
How to Serve Peruvian Green Aji Verde Sauce Recipe
Garnishes
This Peruvian Green Aji Verde Sauce Recipe is already bold and wonderful, but topping it with a sprinkle of extra fresh cilantro or thinly sliced jalapeno rounds adds a fresh pop and impressive presentation. A dusting of extra parmesan can also boost that mouthwatering umami.
Side Dishes
Perfect alongside crispy roasted potatoes, grilled veggies, or as a finishing drizzle over juicy grilled chicken breasts, this sauce complements a wide range of dishes. It’s also incredible in sandwiches or alongside fresh avocado slices for a creamy, spicy contrast.
Creative Ways to Present
Why not use this sauce as a vibrant dip for crunchy plantain chips or accompany it with a charcuterie board featuring Latin-inspired cheeses and meats? It serves beautifully as both a dip and a sauce, making your meal instantly more festive and flavorful.
Make Ahead and Storage
Storing Leftovers
Store your leftover Peruvian Green Aji Verde Sauce Recipe in an airtight container in the fridge. It keeps well for up to one week, and flavors often deepen over time, making it even tastier the day after it’s made.
Freezing
If you want to keep the sauce longer, freezing is possible though not ideal for texture. Place it in a freezer-safe container, leaving some room for expansion. When thawed, the sauce may separate slightly, so give it a good stir to bring it back together.
Reheating
This sauce is best served cold or at room temperature, so reheating is generally unnecessary. If desired, simply let it warm briefly at room temperature or gently stir before serving. Avoid microwaving as it can alter the creamy texture.
FAQs
Can I make this sauce vegan?
Absolutely! You can substitute the parmesan with a nutritional yeast option and replace mayonnaise with a vegan mayo. The sauce will still have its signature brightness and creaminess.
How spicy is the sauce?
The heat level depends on whether you keep the jalapeno seeds and ribs. Removing them softens the spice quite a bit, making the sauce pleasantly spicy but not overwhelming. Leaving them in amps up the heat significantly.
What can I use if I don’t have Aji Amarillo paste?
Aji Amarillo paste adds a unique fruity warmth, but if unavailable, a mild yellow chili paste or even a touch of mild curry paste can provide a similar subtle kick and color.
Is this sauce gluten-free?
Yes, the Peruvian Green Aji Verde Sauce Recipe is naturally gluten-free as long as you use gluten-free mayonnaise and check the Aji Amarillo paste ingredients if using commercially prepared versions.
How long does the sauce last in the fridge?
Stored in an airtight container, it will keep fresh and vibrant for up to one week. Make sure to check for any off smells or discoloration before use after several days.
Final Thoughts
I can’t recommend this Peruvian Green Aji Verde Sauce Recipe enough — it’s that perfect mix of fresh, spicy, and creamy that wakes up your taste buds every time. Whether you’re dipping, drizzling, or spreading, this sauce is an instant flavor upgrade for countless dishes. Give it a try and watch it become a staple in your kitchen as it did mine!
Print
Peruvian Green Aji Verde Sauce Recipe
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 16 servings
- Category: Condiment
- Method: Blending
- Cuisine: Peruvian
- Diet: Gluten Free
Description
Peruvian Green Sauce, also known as Aji Verde, is a vibrant and creamy cilantro-based sauce with a spicy kick from jalapenos and a subtle tang from lime juice. This versatile condiment incorporates fresh herbs, Parmesan cheese, garlic, and a touch of sweetness from honey, blended together with mayonnaise for a rich, smooth texture. Perfect for drizzling over grilled meats, sandwiches, or roasted vegetables, this sauce brings authentic Peruvian flavor to your dishes.
Ingredients
Green Sauce Ingredients
- 3 jalapenos – white ribs and seeds removed (leave in for more heat)
- 1 tablespoon Aji Amarillo paste (optional)
- 1 ¼ cups fresh cilantro, tightly packed; longer stems removed and roughly chopped
- ¼ cup fresh basil leaves (tightly packed)
- 3 tablespoons grated Parmesan cheese
- 1 tablespoon ginger paste
- 1 tablespoon honey
- 2 cloves garlic, minced
- Juice of 1 lime
- 1 tablespoon canola oil
- ½ cup real mayonnaise (NOT Miracle Whip)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Combine Ingredients: Place the jalapenos (with ribs and seeds removed unless more heat is preferred), Aji Amarillo paste if using, cilantro, basil leaves, grated Parmesan, ginger paste, honey, minced garlic, lime juice, and canola oil into a blender or food processor.
- Blend Until Smooth: Blend the mixture on high speed until it becomes a smooth and consistent sauce with no large chunks.
- Add Mayonnaise: Add the mayonnaise to the blended mixture and blend again until the sauce is completely smooth and well incorporated, creating a creamy texture.
- Season to Taste: Taste the sauce and add kosher salt and freshly ground black pepper as needed, blending briefly to incorporate the seasoning evenly.
- Store the Sauce: Transfer the finished sauce to a jar or container with a tight-fitting lid to keep it fresh.
- Refrigerate and Preserve: Refrigerate the sauce and use within one week for best flavor and freshness.
Notes
- The removal of jalapeno ribs and seeds controls the heat level; leaving them in makes the sauce spicier.
- Using real mayonnaise instead of Miracle Whip ensures the authentic creaminess and flavor.
- The canola oil adds smoothness but can be substituted with another neutral oil if preferred.
- Aji Amarillo paste is optional but adds authentic Peruvian flavor and a subtle fruity heat.
- Store in the refrigerator, and shake or stir before each use as ingredients may separate over time.
