Pistachio Free Paleo Aji Verde Sauce
This vibrant green sauce is a Peruvian-inspired flavor bomb that brings serious heat, brightness, and herbal depth to just about anything you drizzle it on. The combination of ají amarillo peppers and jalapeño creates a layered, fruity heat that fresh cilantro and lime juice cut right through — it's bold without being one-dimensional. Avocado oil keeps it rich and silky while staying completely grain-free and legume-free, making it a natural fit for a paleo table. Because everything goes straight into a blender, you're looking at a sauce that comes together in under five minutes with almost zero cleanup. Store-bought green sauces and condiments are notorious for sneaking in unexpected ingredients, but this one is entirely made from whole, recognizable foods you can see and smell before they hit the blender. The optional mint is a genuinely lovely touch if you have it on hand — it adds a cool, almost floral note that plays beautifully against the pepper heat. Spoon it over grilled chicken, roasted vegetables, or use it as a dipping sauce and watch it disappear fast.
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Learn more →Ingredients
6 servings
- 1 cup fresh cilantro leaves and tender stems, loosely packed
- 2 ají amarillo peppers, stems and seeds removed, roughly chopped
- 1 jalapeño, stem removed, roughly chopped (seeds removed for less heat)
- 3 cloves garlic, peeled
- ¼ cup avocado oil
- 2 tbsp fresh lime juice (from about 1 lime)
- ½ tsp salt, plus more to taste
- 2 tbsp fresh mint leaves (optional)
Instructions
- 1
Combine the cilantro, ají amarillo peppers, jalapeño, garlic, avocado oil, lime juice, and salt in a blender or food processor. Add the mint, if using.
- 2
Blend on high until the sauce is smooth and bright green, about 30–45 seconds, scraping down the sides once halfway through. The sauce should be pourable but not watery — if it seems too thick, add water 1 tsp at a time and blend briefly.
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