mealplanning

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Aji Verde

Author: Adrianna Adarme

Recipe Link

Ingredients

• 1 whole lime juiced
• 2 tablespoons olive oil
• 1/2 cup good-quality mayonnaise (such as Hellmann’s)
• 3 ounces queso fresco or blanco
• 2 serrano peppers ends trimmed
• 1 bunch cilantro with the leaves removed and stems discarded*
• 4 garlic cloves peeled
• 2 green onions ends trimmed and roughly chopped
• 1 tablespoon aji amarillo paste (optional)
• 1/4 teaspoon kosher salt

Directions

1. To a blender, add the lime juice, olive oil, cheese, mayonnaise, serrano peppers, cilantro leaves, garlic cloves, green onions, huacatay paste, aji amarillo and salt. Blend for about 1 to 2 minutes, until very smooth. At first the cilantro leaves won’t be totally smooth, but keep the blender running and it will eventually become cohesive and smooth.
2. Give it a taste and adjust the salt according to your liking. Keeps in the fridge for up to a week.