- Servings1 bowl
- Prep15 min
- Resting30 min
- DifficultyEasy
In Peru, ají verde is served with everything from potatoes to corn to grilled chicken. The traditional version is bound with fresh cheese; here soaked cashews give the same creaminess while keeping it fully plant-based. Huacatay, the black mint of the Andes, gives it its unmistakable scent — failing that, a mix of mint, basil and coriander comes close.
Ingredients
- 2 ají amarillo (or 1 mild green chilli)
- 1 large bunch of coriander
- 10 huacatay leaves (or 5 mint + 5 basil leaves)
- 60 g cashews, soaked for 2 hours
- 1 clove of garlic
- Juice of 1 lime
- 3 tbsp olive oil
- Salt
Preparation
Soak the cashews for 2 hours in cold water, then drain. Deseed the ají amarillo and remove the white membranes, which carry most of the heat.
Put the coriander, huacatay, ají, garlic, cashews, lime juice and olive oil in a blender. Blend to a smooth cream, adding a little water if needed.
Season with salt to taste and blend for a few more seconds. Chill for 30 minutes: the sauce thickens and its aromas open up.
Serve with corn, steamed potatoes, flatbreads or as a dip. Keeps for 3 to 4 days in the fridge.