The Recipe · No.755 · Aji Verde

Aji Verde, and Where to Source It

Cilantro and aji amarillo give it the herbal spine and the fruity heat, and a little cheese blended into the base is what makes it rich and savory rather than just a herb sauce. Blend it long enough that it turns silky and pale green with no flecks.

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Published July 2026 · Sourcing verified 5 Jul 2026

Prep10 min
Cook0 min
Makesabout 1.5 cups
CuisinePeruvian
Cook it with
No-cook
Part One
The Ingredients — and where to get them
Fresh cilantro
The green body and bright flavor; a big handful, washed and dried. Bought local.
1 cup
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Aji amarillo paste
Peruvian yellow chili for the fruity heat that defines the sauce. Local.
2 tbsp
Local / market
Mayonnaise
The creamy emulsion base. A good egg mayo makes it richer.
1/2 cup
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Queso fresco
A little crumbled fresh cheese for a salty, savory body. Fresh.
1/4 cup
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Garlic and lime
Garlic for punch and lime to cut the richness. Fresh.
to taste
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One list, with a link to where to buy each one.
Part Two
The Method
  1. Load the blenderAdd cilantro, aji amarillo, garlic, cheese, and lime juice to a blender.
  2. Blend smoothBlend on high until it is bright green and completely smooth.
  3. EmulsifyAdd the mayonnaise and pulse until thick and creamy.
  4. ChillStore cold; it firms up and the flavors settle.
Part Three
The Toolkit

Blender · Spatula · Citrus press

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