Peruvian Green Sauce Recipe

Ingredients

• 0.5 cup Cilantro (loosely packed, stems removed, roughly chopped)
• 1 whole Jalapeño Pepper (seeds kept for heat, roughly chopped)
• 3 tbsp Avocado Oil (neutral oil that helps emulsify)
• 3 tbsp Lime Juice (freshly squeezed from about 2.5 limes, no water added)
• 1 tbsp Garlic (minced, about 3 cloves)
• 1 tbsp Mayonnaise (organic, from refrigerated section)
• 1 tbsp Parmesan Cheese (freshly shredded)

Instructions

1. Prepare Ingredients

   Roughly chop the cilantro, remove stems; chop the jalapeño (keep seeds for heat); mince the garlic; juice the limes, reserving the juice.

   Time: PT5M

2. Blend Base

   Add cilantro, jalapeño, 2 tbsp avocado oil, lime juice, and minced garlic to the Magic Bullet. Blend for about 1 minute until smooth.

   Time: PT2M

3. Taste & Adjust

   Open the blender, taste the sauce, and adjust seasoning with extra lime juice or a pinch of salt if desired.

   Time: PT1M

4. Add Mayo & Finish

   Add 1 tbsp mayonnaise, 1 tbsp shredded Parmesan, the juice of half a lime, and an additional 1 tbsp avocado oil. Blend again until the sauce turns a light green, creamy consistency.

   Time: PT2M

5. Transfer & Chill

   Pour the sauce into a clean container (or use a makeshift funnel onto a disposable plate). Refrigerate for at least 15 minutes before serving.

   Time: PT1M

Nutrition Facts

Calories

80

Protein

1g

Carbohydrates

2g

Fat

7g

Fiber

1g