A delicious sauce that is extremely flexible. Wonderful on its own over chicken or pasta, it can be used in other dishes to complement flavors.
Minka Farm farmer, Kim, has fallen in love with this sauce. So far, a single recipe has been served as a green sauce over grilled chicken, mixed into a chicken/garlic/spinach sauté along with dollops of cheese sauce and enjoyed with tortilla chips for a snack.
More versatile than pesto! –Kim Harry
No cooking needed! Just some rough chopping and a few whirls in the blender or processor.
Note: While the recipe says you can use a food processor or a blender, I found the blender did a better job of incorporating all the ingredients.
Peruvian Cilantro Sauce
2 packed cups cilantro (stems included)
4 medium cloves garlic 1 teaspoon fine salt
1 Tablespoon lemon juice
2 medium jalapeños, seeds removed (optional)
3/4 cup good olive oil 1 teaspoon ground cardamom 3/4 teaspoon ground cumin 1/2 teaspoon red pepper flakes
Roughly chop the garlic and the cilantro, keeping them separate.
Using a blender or food processor, start by pulsing the garlic with the salt, lemon juice, and a splash of the olive oil. Scrape down as needed.
Add cilantro, jalapeño pepper, if using, and remaining olive oil. Process until mixed and chopped to desired consistency. Season with spices to taste.
Use this sauce as is for its bright tangy flavor or whip into cream cheese or butter for a spread. Or decrease the olive oil to 2 Tbsp and add 1/2 cup Mayonnaise to make a more traditional Aji Verde.