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aji verde Peruvian green sauce in bowl
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5 from 2 votes

Aji verde - Peruvian green sauce

Aji verde is easy to make with a wonderful balance of creaminess, freshness and a chili kick. Versatile and delicious.
Prep Time10 mins
Total Time10 mins
Course: Condiment
Cuisine: Peruvian
Servings: 4 (or more - makes approx ½ cup)
Calories: 129kcal
Author: Caroline's Cooking


  • ½ cup cilantro leaves 16g coriander leaves (some thin stems also fine)
  • 1 scallion green onion - green part only
  • 1 clove garlic small
  • ½ green chili eg serrano
  • ¼ cup mayonnaise 60ml
  • ½ tbsp aji amarillo chili paste
  • 1 tsp huacatay paste (if available - omit if not)
  • ½ lime juice ie juice from ½ lime
  • tsp salt
  • tsp sugar
  • 1 tbsp queso fresco or cotija, can use parmesan/mild feta as alternative
  • ½ tbsp olive oil or use another mild oil


  • Remove cilantro leaves from the stems before measuring - some thinner stems are fine. Remove the white part from the scallion and any rough/dry end on the green part. Depending on your food processor/blender, I'd recommend roughly chopping the garlic, green chili and scallion stem before you make the sauce.
  • Place all of the ingredients in a blender or food processor and blend until smooth. You can use straight away or store in an airtight container in the fridge for a few days, or longer.



Calories: 129kcal | Carbohydrates: 2g | Protein: 1g | Fat: 13g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 210mg | Potassium: 41mg | Fiber: 1g | Sugar: 1g | Vitamin A: 210IU | Vitamin C: 3mg | Calcium: 28mg | Iron: 1mg