Aji verde is a vibrant Peruvian green sauce made with cilantro, jalapeño, mayonnaise, and parmesan that comes together in minutes. Its creamy texture and bright heat make it ideal for drizzling over grilled meats or using as a condiment.
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In a personal blender cup, combine mayonnaise, cilantro, jalapeños, parmesan cheese, lime juice, and salt.
Add the olive oil and garlic cloves.
Blend all ingredients together until the sauce is smooth and creamy.
Serve immediately, for example with Lomo Saltado, or store in an airtight container in the refrigerator.
Store in an airtight container in the refrigerator for up to 5 days; do not freeze due to mayonnaise separation.
food processor or blender
Yes. Use sour cream, Greek yogurt, or avocado as a base for a lighter version, though the sauce will be less creamy.
Heat level depends on jalapeño quantity and seeds. Start with one jalapeño and add more to taste.
Store in an airtight container in the refrigerator for up to 5 days.
Freezing is not recommended due to the mayonnaise base, which separates when thawed.
Traditional pairings include Lomo Saltado, grilled chicken, fish, potatoes, and rice bowls.
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