Aji Verde is a versatile, spicy Peruvian green sauce that is irresistible when drizzled over eggs and beans! In this version, we have pumped up the nutritional value by adding Blue Evolution Kelp Puree. Not only does kelp add magnesium, iodine and iron, but seaweed is known to satiate hunger, which means you may feel full longer.
Ingredients:
2 cups lightly packed fresh cilantro, leaves and stems
½ cup mayonnaise
2 Tbsp lime juice
1 tsp yellow mustard
4 Tbsp Blue Evolution Kelp Puree
¼ cup red onion, chopped
2 medium jalapeños, seeds and membranes removed but reserved, roughly chopped
2 cloves garlic, roughly chopped
⅓ cup (1 ounce) grated cotija or parmesan cheese
Method:
Combine all of the ingredients in a high powered blender.
Blend until the cilantro has broken into very tiny pieces and the sauce is green and mostly smooth, with flecks of green.
Taste and adjust as needed. Add jalapeno seeds to pump up the spice level. Enjoy!
Note: Recipe yields about 1 ¼ cups. To make this recipe vegan, substitute veganaise, and omit the cheese.
