Name: Peruvian Green Sauce (Aji Verde)
Prep time: 10 min
Total time: 40 min
Cuisine: Peruvian
Ingredients: 1 cup fresh cilantro leaves (packed); 1/4 cup fresh parsley (optional); 1 jalapeño or 1 tbsp aji amarillo paste (seeded for milder heat); 2 garlic cloves; 1/3 cup mayonnaise or Greek yogurt; 2 tbsp lime juice; 2 tbsp queso fresco or cotija cheese (optional); 2 tbsp olive oil; Salt and pepper, to taste; Water, as needed to thin

I created this Peruvian Green Sauce, known as Aji Verde, as a vibrant, creamy, spicy condiment that elevates everything from grilled meats and roasted vegetables to sandwiches and empanadas. It’s fresh, tangy, and incredibly versatile.

Why You’ll Love This Recipe

I love how this sauce combines bright herbs, spicy jalapeño or aji amarillo, and tangy lime with creamy mayonnaise or queso fresco. It packs bold flavor into a silky, green drizzle that livens up even the simplest dish.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Fresh cilantro
Fresh parsley (optional)
Jalapeño or aji amarillo pepper (seeded if milder heat is desired)
Garlic cloves
Mayonnaise or Greek yogurt
Lime juice
Queso fresco or cotija cheese (optional)
Olive oil
Salt and pepper
Water to thin as needed

Directions

I combine cilantro, parsley (if using), jalapeño or aji amarillo, and garlic in a food processor.
I add mayonnaise (or yogurt), lime juice, olive oil, and a small amount of queso fresco or cotija if using.
I pulse until a smooth, vibrant-green sauce forms. I taste and season with salt and pepper.
I add water—1 tablespoon at a time—to reach the desired consistency: thicker for dipping, thinner for drizzling.
I transfer the sauce to a jar or bowl and refrigerate for at least 30 minutes to let the flavors meld.

Servings And Timing

This recipe makes about 1 to 1¼ cups of sauce—enough for 4–6 as an accompaniment.

Prep time: 10 minutes
Chill time: 30 minutes
Total time: around 40 minutes

Variations

I replace jalapeño with aji amarillo paste for authentic Peruvian heat and flavor.
I make it vegan by using vegan mayo or cashew yogurt and skipping the cheese.
I add avocado for extra creaminess and rich texture.
I stir in chopped scallions, parsley, or basil for a herb-forward twist.
I boost acidity with white vinegar or a splash of apple cider vinegar.

Storage/Reheating

I store this green sauce in an airtight container in the fridge for up to 5 days. I shake or stir well before each use. Because it’s served cold, no reheating is needed.

Peruvian Green Sauce (Aji Verde)

FAQs

Is Aji Verde Very Spicy?

It can be. I control the heat by removing jalapeño seeds or using milder peppers. Aji amarillo gives distinctive flavor, even with moderate spiciness.

Can I Use Sour Cream Instead of Mayo?

Yes—I swap sour cream for mayonnaise for a tangier note. Greek yogurt also works well in place of mayo.

What Should I Serve This With?

I love this sauce with roast chicken, grilled meats, vegetables, fried fish, French fries, or as a spread in sandwiches or empanadas.

Can I Make It Ahead?

Absolutely. I prepare it the day before to let flavors develop fully—it’s even better chilled for a few hours before serving.

Can I Freeze the Sauce?

I don’t recommend freezing—it can separate and lose texture. I make it fresh and store only in the fridge for best quality.

Conclusion

I love making Peruvian Green Sauce (Aji Verde) when I want something bright, bold, and versatile to complement a meal. It’s simple to blend, customizable in spice level and creaminess, and instantly brings Latin flair to everything from sandwiches to grilled proteins.