Ingredients:

  • 2 packed cups Fresh Cilantro (Leaves only)
  • 1/2 packed cup Fresh Basil Leaves
  • 3 large Garlic Cloves, peeled
  • 1/4 cup Aji Amarillo Paste
  • 1/4 cup crumbled Cotija or Queso Fresco
  • 2 tablespoons Whole Milk, cold
  • 1 tablespoon fresh Lime Juice
  • 1/2 teaspoon Salt, plus more to taste
  • 1/2 cup Neutral Oil (Canola, Grapeseed, or mild Vegetable), chilled

Instructions:

  1. Preparation: Thoroughly wash and dry the cilantro and basil leaves. Ensure all ingredients, including the oil, are cold to help the emulsion process.
  2. Initial Blend: Place the cilantro, basil, peeled garlic, Aji Amarillo paste, cheese, milk, lime juice, and salt into the high-powered blender jar or food processor bowl.
  3. Pulse Solids: Secure the lid and pulse the ingredients 5 to 6 times until the mixture is roughly chopped and combined, scraping down the sides as needed.
  4. Emulsification: Turn the blender on medium speed. With the machine running continuously, slowly drizzle the measured 1/2 cup of neutral oil into the mixture through the lid opening. This process should take 45–60 seconds, until the sauce transitions into a smooth, slightly thick, and vibrantly green emulsion.
  5. Seasoning: Stop the machine and taste the sauce. Adjust seasoning by adding more salt if needed, or a splash more lime juice for brightness. If the sauce is too thick, add cold water or milk, one teaspoon at a time, until the desired pourable consistency is reached.
  6. Chill and Serve: Transfer the finished Peruvian Green Sauce (Aji Verde) to an airtight container and chill for a minimum of 30 minutes before serving, as the flavor improves significantly upon chilling.