Ingredients:
- 2 Tbsp Aji Amarillo Paste
- 1 large bunch (about 2 cups packed) Fresh Coriander (Cilantro), leaves and tender stems
- 3 medium Scallions (Spring Onions), roughly chopped
- 2 medium cloves Garlic, peeled
- 4 oz Queso Fresco or Feta Cheese, crumbled
- 2 large Saltine Crackers (or soda crackers, optional)
- 1/4 cup Neutral Oil (Canola, Vegetable, or Sunflower)
- 2 Tbsp Lime Juice, freshly squeezed
- 1/2 tsp Fine Sea Salt, plus more to taste
- 1–3 Tbsp Water or Milk (whole)
- Pinch Freshly Ground Black Pepper
Instructions:
- Prepare the Herbs: Thoroughly wash the coriander and shake off excess moisture. Roughly chop the scallions and peel the garlic.
- Combine Solids: Place the coriander (leaves and stems), scallions, garlic cloves, crumbled cheese (queso fresco or feta), Aji Amarillo paste, and saltine crackers (if using) into the blender jug or food processor bowl.
- Add Liquids: Pour in the lime juice and the neutral oil. Start with only 1 tablespoon (15 ml) of water or milk.
- Initial Blend: Start the blender on a low setting and slowly increase the speed. Process until the mixture begins to resemble a thick paste.
- Scrape Down: Turn off the blender. Use a rubber spatula to scrape down the sides, pushing any rogue chunks of cheese or herbs back down toward the blade.
- Achieve Smoothness: Continue blending on high for 30–60 seconds, aiming for a completely smooth, bright green emulsion. If the blades are struggling to move, add the remaining water or milk, one tablespoon at a time, until the sauce flows freely but remains thick, like a good mayonnaise or pesto.
- Taste and Adjust: Transfer a small amount of the sauce to a separate bowl for tasting. Adjust the salt and pepper as needed. You may want a little more lime juice to cut through the richness of the oil and cheese.
- Chill: Transfer the finished Aji Verde to an airtight container. Refrigerate for at least 30 minutes before serving. This resting period is essential to allow the flavors to mellow and integrate.